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Pommes de Terre a l'Huile
(Potatoes in Oil)
from The Hemingway Cookbook by Craig Boreth.
1 pound potatoes
6 tablespoons very fine olive oil
2 cloves garlic
Salt
Pepper
2 tablespoons dry white wine
2 tablespoons red wine vinegar
1 tablespoon beef broth
Wash and peel the potatoes. Place in a saucepan with enough cold salted water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and cut into slices as soon as they're cool enough to handle. Put the sliced potatoes into a medium bowl and toss gently with the olive oil, garlic and salt and pepper to taste. In a small saucepan, heat the wine, vinegar, and broth until hot. Pour over the potatoes and toss gently. Be sure to include plenty of bread for mopping up the sauce.
Makes 2 servings.
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