If you grew up in the 90s, this recipe will bring back so many memories! Birthday parties, graduations, and weddings always featured those classic jars filled with marinated baby potatoes (batata em conserva). Today, we’re making this delicious Brazilian staple that still shines on any lunch table. Let’s get cooking!
Ingredients for Marinated Baby Potatoes:
- 2.2 lbs (1 kg) baby potatoes;
- 2.5 cups (600ml) white distilled vinegar;
- 1 large onion, finely chopped;
- 1 tablespoon salt;
- Dried oregano, “Tempero Baiano” (or a mix of cumin, black pepper, and turmeric), dried parsley, cilantro, and scallions to taste;
- 1 cup extra-virgin olive oil;
- 1/2 cup vegetable oil;
- 1/2 cup apple cider vinegar.
How to make Marinated Baby Potatoes:
- Soak the unpeeled potatoes in water for 30 minutes;
- Wash them thoroughly, using a vegetable brush to scrub off any dirt;
- Boil the potatoes in water with salt and a splash of vinegar until tender but still firm (do not overcook, or they will get mushy);
- Drain well and let them cool;
- Optional: Gently pierce the potatoes with a toothpick to help the marinade penetrate;
- In a saucepan, combine the olive oil, vegetable oil, vinegars, red pepper flakes, grated onion, minced garlic, and parsley;
- Add the potatoes and season with salt;
- Let the mixture cool completely before transferring to a glass jar or a large container with a lid;
- If necessary, add more olive oil until the potatoes are completely submerged;
- Refrigerate for at least 2 days before serving to let the flavors develop.
Serving Suggestions:
These marinated potatoes pair perfectly with mustard or cheese dipping sauces. They are fantastic side dishes for roasts and a must-have appetizer for parties. They truly make the perfect finger food!
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