This dish is ridiculously simple but for years I could never make it as well as the marinated potatoes served at Bodeguita Romero. Then one day I happened to be sitting at the bar when Pedro Romero started mixing up the house potatoes for the day and I discovered that the secret ingredient was vinagre de jerez. I believe Pedro was using a Pedro Ximenez vinegar, but I’ve since made this with the Reserva (aged in oak) and the potatoes come out AMAZING. I usually use small new potatoes, but any semi-waxy potato will do. I also noticed that Pedro didn’t use any utensils to toss the potatoes. Instead he picked up the large pot he was using as a receptacle by the side handles and tossed the whole thing up in a smooth rotating motion several times until the ingredients were well mixed.
Instructions below the links.
- 1 kilo potatoes
- spring onion, minced
- garlic, finely sliced
- coarse sea salt to taste
- parsley, chopped
- olive oil
- vinagre de jerez
You will notice there aren’t any measurements other than 1 kilo of potatoes (which is also approximate, but a good place to start). That’s because this is very much a “to taste” dish. Some people will like it sharper, others more olive oily, with either more or less salt.
Cook the potatoes in salted water until tender, cool and then peel. Place in a large bowl or pot, add spring onion, garlic and sea salt to taste, and mix well. Add a bit of olive oil and vinegar and toss the potatoes lightly (if using a pot with handles, flip the ingredients until well mixed). Keep adding oil & vinegar and tossing until you feel the salad is dressed to your liking.
Serve either straight away or store in fridge. The curious thing about these potatoes is that they taste like they’ve been marinating for days right after you make them.