Waxy potatoes in Chianti vinegar from Italian Grill by Mario Batali

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Notes about this recipe

  • L.Nightshade on July 27, 2011

    I had small fingerling potatoes, so I didn't parboil or quarter them. I treated them as called for, only substituting Burgundy vinegar for the Chianti. Since they were so small, I didn't skewer them, but placed them in a grill basket instead. I dressed them as written, and we enjoyed the taste of these potatoes quite a bit. With the vinaigrette, it does remind one a bit of a warm potato salad. Our main dish had pancetta in it, which would have been better placed in these potatoes.

  • Breadcrumbs on June 28, 2011

    p. 230 – Waxy Potatoes in Chianti Vinegar What a delightfully different dish, we absolutely loved this! I must confess though, we didn’t have Chianti Vinegar so I used Pinot Noir vinegar which worked well since we were serving Pinot Noir w the meal as well. Prep is straightforward. Potatoes are scrubbed and par-boiled then cut into slices and tossed in a mixture of olive oil, celery seeds and scallions then placed on a skewer. I made some substitutions here, since I have a massive crop of chives this year, I used chives in place of the scallions and, I used fennel seeds instead of celery seeds. Skewers are then grilled until potatoes are browned and tender. The book has you toss hot potatoes in a mixture of Dijon, EVOO, vinegar, scallions, salt and pepper yet if you look at the photo in the book, you’ll see that the potatoes are actually plated on the their skewers w the dressing drizzled over the top. We opted for the latter approach. This was absolutely fabulous.

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