Patate All'Aceto Balsamico (Potatoes from Modena)
- 1 1/2 pounds Idaho potatoes, cut into 1/8-inch thick slices and held in water
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
Pat the potato slices dry.
In a large, heavy-bottomed skillet, heat the olive oil until just smoking. Add the potato pieces, working in batches to avoid over crowding the pan, and cook until golden brown and crisp at the edges. Drain on a plate lined with paper towels, sprinkle with salt and drizzle with the balsamic vinegar. Serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved.
Recipe courtesy of Geoffrey Zakarian