Preparation:
Scrub potatoes and cut lengthwise into quarters; set aside. Preheat a 2 quart saute pan or a 10 or 12-inch omelette pan over medium heat until rim of pan is hot-to-the-touch. Add oil and wait for about 1more mintue. Reduce heat to medium-low; add potatoes and cook, stirring often, until potatoes are golden brown and tender when pierced (about 5 more minutes). Drizzle potatoes with vinegar and continue to cook and stir for about 2 more minutes. Remove from heat and mix in parsley. Season to taste with salt and pepper. |
