Potatoes a la Barigoule
Simple boiled and browned potatoes with onions and savory herbs, finished with oil and vinegar.
Ingredients
- 1.5 pounds Potatoes (Peeled and cut into 1-inch pieces)
- 1 cup Water (Approximately)
- 2 tablespoons Olive oil (For boiling and browning)
- 0.5 teaspoon Salt (To taste)
- 0.25 teaspoon Black pepper (Freshly ground, to taste)
- 0.5 medium Onion (Chopped)
- 1 tablespoon Savory herbs (Fresh or dried, such as thyme, rosemary, or oregano)
- 1 tablespoon Vinegar (Red wine or white wine vinegar)
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Instructions
- 1Peel the potatoes and cut them into 1-inch pieces. Chop the onion.
- 2In a pot, combine the potatoes, water, olive oil (1 tablespoon), salt, pepper, onion, and savory herbs. Bring to a boil, then reduce heat and simmer gently until the potatoes are tender and have absorbed most of the liquid, about 15-20 minutes.
- 3Heat the remaining olive oil (1 tablespoon) in a large skillet or stew-pan over medium heat. Add the potatoes and cook, turning occasionally, until they are browned on all sides, about 5 minutes.
- 4Serve the browned potatoes hot, drizzled with vinegar, and seasoned with additional pepper and salt to taste.
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