Boiled potatoes with herb vinaigrette and vermouth
4 servings
20 minutes
This exquisite recipe for boiled potatoes with a herb and vermouth vinaigrette embodies the elegance and simplicity of European cuisine. Tender potatoes, lightly infused with the aroma of dry vermouth, acquire a refined note of the noble drink, while the herbal vinaigrette adds freshness and zest. Lemon juice combined with fragrant thyme, basil, and oregano creates a harmonious balance of flavors, while Dijon mustard adds a slight spiciness. The dish is perfect as a side for fish or meat and can also serve as a light standalone appetizer. Historically, herb- and oil-based vinaigrettes were widely used in European cuisine to add depth to dishes. In this rendition, it transforms ordinary potatoes into a gastronomic delight, revealing the full palette of aromas and flavors.
1
Cut the potatoes into medium pieces (preferably young, unpeeled) and boil in salted boiling water until cooked.
- Potato: 1 kg
2
Meanwhile, in a small bowl, mix lemon juice, minced shallot (2 tablespoons), thyme, basil, oregano, mustard, sugar, salt, and pepper. While whisking, add olive oil.
- Lemon juice: 0.3 glass
- Shallot: 1 piece
- Chopped fresh thyme: 1.5 teaspoon
- Chopped basil leaves: 1 tablespoon
- Fresh chopped oregano leaves: 1 teaspoon
- Sugar: pinch
- Dijon mustard: 0.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 0.3 glass
3
Drain the potatoes and transfer to a bowl. Generously sprinkle with salt and pepper and drizzle with vermouth. Let sit for a couple of minutes.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Dry vermouth: 0.3 glass
4
Then drizzle with vinaigrette, mix, and let it sit for another 10 minutes.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
