| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Red-wine vinegar |
| 2 |
|
Garlic cloves; minced |
| 2 |
ts |
Freshly grated lemon zest |
| 1/2 |
c |
Olive oil |
| 3 |
lb |
Large boiling potatoes; (about 6), peeled, |
|
|
; sliced 1/4 inch |
|
|
; thick, and patted |
|
|
; dry |
| 1/3 |
c |
Minced fresh parsley leaves; preferably |
|
|
; flat-leafed |
INSTRUCTIONS
In a small saucepan combine the vinegar, the garlic, the zest, and salt and
pepper to taste, bring the mixture to a boil, and simmer it for 2 minutes.
Remove the pan from the heat and whisk in 1/4 cup of the oil. In each of 2
large skillets heat 2 tablespoons of the remaining oil over moderately high
heat until it is hot but not smoking and in it cook the potatoes in one
layer in batches over moderate heat, turning them, for 10 to 15 minutes, or
until they are golden brown on the outside and tender within. Transfer the
potatoes to a serving dish, pour the garlic mixture over them, and toss
them with the parsley. Serves 6.
Gourmet January 1990
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