Calabrian-Style Marinated Potatoes

Directions

1. 1

   Scrub the potatoes thoroughly under cold running water without peeling them. Dry them very well with a clean kitchen towel — any moisture left on the skin will cause dangerous splattering in hot oil.

2. 2

   Heat the olive oil in a wide, heavy-bottomed pan over medium heat. Add the garlic cloves and sauté until they begin to turn golden.

3. 3

   Add the grated onion, chili flakes, finely chopped bay leaves, and a generous pinch of salt. Cook, stirring occasionally, until everything is golden and fragrant.

4. 4

   Pour in the vinegar all at once and raise the heat to bring to a full boil.

5. 5

   Once boiling, carefully add the potatoes and reduce the heat to low. Do not stir with a spoon from this point on.

6. 6

   Keep the pan half-covered and gently swirl it by the handles every few minutes to coat the potatoes evenly in the marinade without breaking them.

7. 7

   Cook until the potatoes are just tender when pierced with a knife tip — al dente, not mushy. The skin should still hold its shape.

8. 8

   Allow to cool completely at room temperature, then transfer to sealed containers and refrigerate. Serve the next day for the fullest flavor.