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Photo by: Joseph De Leo
Boil the potatoes in their jackets until they are tender. In a sauté pan, bring the vinegar, wine, stock, and olive oil to a boil. Over low heat, slice the warm potatoes ¼ inch thick into the pan, add the preserved shallots, the chopped herbs, and some salt and pepper, and toss gently to combine. Transfer the potatoes to a bowl and serve warm.
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving and does not include Shallots Preserved in Red Wine. For nutritional information on Shallots in Preserved in Red Wine, please see link above.