July 02, 2012

Mini Potato with Herbs

A typical Brazilian bar appetizer or barbecue side dish, this recipe is tasty and easy to prepare.

servings: 6
time: 40 minutes


2 pounds mini potatoes
salt to taste
2 to 3 tablespoons (soup) olive oil
1 cup chopped parsley and chives
1 tbs chopped thyme
10 capers, finely chopped
1 tbs vinegar (or juice of 1 lemon)

1 - Wash the potatoes cook them in a large pot with water and a pinch of salt.
2 - Cook until soft (but not much).
3 - Remove potatoes from the pan using a colander and, if desired, remove the skins. Reserve.
4 - In a bowl, mix well olive oil, salt, herbs (parsley, chives and thyme), capers and vinegar.
5 - Add potatoes and stir. Taste and add salt if necessary.
6 - Serve chilled or at room temperature.

Tips and Options
  • If potatoes are too large, cut them in half.
  • Potatoes can be used peeled or not.
  • If you like, add a pinch of black or red pepper.
  • Serve as an appetizer or side dish to roasts, barbecues or baked meat.
  • Add 2 crushed garlic cloves to the recipe.
  • Instead of capers, use 5 finelly chopped olives.

Original Recipe in English: Batatinha Aperitivo.

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