Salt & Balsamic Vinegar Sauteed Potatoes

Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

These are easy to make and go well with a plain roasted meat. It’s good to make a stovetop potato dish when your oven is full of roasting meat.


  • some coarse salt
  • 1 kg (2 lb 4 oz) potatoes
  • 4 tablespoons olive oil
  • 2 whole garlic cloves, peeled
  • 125 ml (4 fl oz/½ cup) balsamic vinegar
  • 2 branches rosemary, plus extra, to serve (optional)


In a mortar, crush some coarse salt with a pestle to break it down a bit, but still leave some texture. Peel the potatoes, rinse them, halve lengthways and cut into gondolas. Heat the olive oil in a large non-stick frying pan that has a lid. Add the potatoes and garlic cloves and sauté on a fairly high heat, turning through and tossing until they have a bit of colour and are starting to stick. Season with some of the crushed salt and a little pepper. Add half the vinegar and turn through. Sit the rosemary branches on top, cover with a lid and lower the heat.

Simmer for about 15 minutes or so, until the potatoes are tender and much of the vinegar seems to have been absorbed. Add the rest of the vinegar, turn through and cook, uncovered now, for 10 minutes or until the potatoes are tender and crisping up just a bit and most of the liquid has reduced. Sprinkle a little extra salt on and serve hot with a couple of extra rosemary branches on top if you like. These are also surprisingly good at room temperature.