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Homemade canned potato wedges are a great way to preserve the flavor of small potatoes for longer. The recipe is simple, and the result is delicious as a side dish for meats, salads, or a snack served straight from the fridge. Below, you’ll find a tried-and-true recipe for crispy, yet flavorful potato wedges.
Warehouse workers
- 1 kg small potatoes (so-called batatinka or bite-sized potatoes)
- 1 cup (approx. 240 ml) white spirit vinegar
- 1 cup olive oil (or other good quality vegetable oil)
- 1 medium onion, thinly sliced
- 3 cloves of garlic, chopped into strips
- 2 bay leaves
- 1 tablespoon salt
- 1 teaspoon of black peppercorns
- chopped parsley and chives – to taste
- oregano or a mixture of Provençal herbs – to taste
- dried chili pepper (pimenta calabresa) – optional, for a spicier flavor
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Practical explanations
After cooking, the potatoes should be cooled before pouring them over – if they are hot, they would absorb too much vinegar and oil, which would disrupt the consistency.
