Patate In Agrodolce Sweet Sour Warm Potato Salad Recipes

PATATE PREZZEMOLATE (VEGAN ITALIAN POTATO SALAD)

Steps:

• Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
• While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
• Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
• Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.

HOT SWEET-SOUR POTATO SALAD

Steps:

• Place the frozen potatoes in a dutch oven and cover with water. Heat enough to break potatoes apart, turn off heat and let set a few minutes. Drain well and place in 6-quart roaster or crock pot.
• Cut the bacon into 1-inch pieces. Warm in a small skillet to release flavor and crisp. Keep warm.
• Combine the flour, sugar, salt and celery seed and set aside.
• Combine the water and vinegar and set aside.
• Melt lard in a deep 10-inch skillet (chicken fryer). Sauté the celery until it begins to turn golden. Add the onions and continue until the onions are translucent. Add the warmed bacon and any drippings that collected. Combine all well.
• Sprinkle the flour mixture over the vegetables and bacon and combine well.
• Add the water and vinegar a little at a time, stirring constantly, until all has been added. Bring the dressing to a boil, stirring constantly, then reduce heat and simmer for 2 minutes.
• Pour hot dressing over potatoes and combine well. Cover container tightly with foil and refrigerate, overnight if possible. Before serving, heat to serving temperature 3-6 hours depending upon appliance used, stirring about once an hour.

CAPONATA DI PATATE (POTATO CAPONATA) RECIPE - (4.3/5)

Steps:

• In a small bowl, cover raisins with hot water and set aside to plump. Heat olive oil in a wide skillet over medium heat. Use a hot oil or candy thermometer to determine when it reaches frying temperature, 360 degrees. Working in batches, fry potatoes until golden and crisp at edges, about 15 minutes per batch. Use a slotted spoon to transfer to a colander to drain. Take care to maintain an even frying temperature from batch to batch. Reserve oil for cooking onions. If pan is dry, add a couple more tablespoons oil. Decrease heat to low and sauté onions, stirring frequently, until very soft, 15-20 minutes. (Be careful not to let onions brown.) Add celery and cook until just slightly softened, about 5 minutes. Stir in capers. Drain raisins and add to pan along with toasted nuts and olives. Stir in fried potatoes and tomato sauce until potatoes are lightly coated. Add a few more tablespoons tomato sauce if needed to coat potatoes. Add oregano and season generously with black pepper. Taste and add salt as needed. Transfer caponata to a serving bowl and let cool to room temperature, ideally allowing it to rest a couple of hours to let flavors meld. Just before serving, top with chopped parsley.

WARM POTATO SALAD WITH SWEET CHILI SOUR CREAM

Steps:

• Preheat oven to 200°C.
• In a large bowl, toss the potatoes in the oil and salt and pepper to taste.
• Place the potatoes on a baking sheet and oven bake for about 40 minutes or until tender and golden. Turn a couple of times.
• Transfer to a large bowl.
• Combine sour cream, chili sauce and green onions: pour over the potatoes and toss gently to coat.
• Arrange on a serving platter and sprinkle with fresh coriander and sesame seeds.

SWEET AND SOUR CHICKEN: POLLO IN AGRODOLCE

Steps:

• Remove all the skin and trim the fat from the chicken.
• Cut the chicken into 8 small pieces, using both the breast and the thighs, season with salt and pepper.
• In a Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
• When the oil starts to shimmer, add the chicken pieces and cook until golden brown, about 10 minutes on each side.
• Using a slotted spoon, remove the chicken pieces from the pan and set them aside.
• Add the onions and celery and let cook, stirring constantly, until soft and slightly golden, about 5 minutes.
• Return the chicken pieces to the pot.
• Add the currants, sugar, vinegar, olives, capers and half the olives.
• Season, to taste, with salt and pepper.
• Turn the heat to high and cook, turning the chicken constantly, until the vinegar evaporates, about 3 to 5 minutes.
• Turn the heat to medium-low, cover the saucepan and allow the chicken to cook through, about 20 to 25 minutes.
• Serve family style, garnished with the remaining almonds, fennel fronds, juice from orange wedges and pepperoncini.