Tired of the same old potato? Squizito has a new take on an old favorite. We’ve taken potatoes and busted them open, giving you all that flavor without any dairy. You’ll never go back to your old spuds again!
Ingredients:
- 4 TBSP Squizito Garlic Olive Oil (or pick your favorite)
- 1 TBSP Squizito Red Wine Vinegar Or Squizito Champagne Wine Vinegar (for less tang)
- 1 TSP Seasonello Herbal Salt (or to taste)
- 1 TSP Squizito Pennsylvania Pepper (this has the garlic and onion already in the mix)
- Salt for the boiling water
Instructions:
- Wash taters, peeling is optional. Quarter potatoes and put in pot.
- Cover with water, salt water (about 2 TSP) and bring to boil. Reduce heat and slowly boil potatoes.
- In large mixing bowl, place the garlic oil, wine vinegar, herbal salt, and pepper. Whisk well to emulsify the oil and vinegar. Set aside, so the herbs release their flavor.
- You’ll know when potatoes are done when you stick a fork in them, and they are tender or crack in half. The skins, if left on, will be pealing from the corners. (Busting out of their skins) Remove from heat.
- Wait until the rest of the meal is ready before you drain the potatoes and finish. This will keep them hot, and they’ll taste better.
- When ready to serve, whisk your oil and vinegar mixture once more, drain potatoes, and add to the mixing bowl. Stir the potatoes to coat.
Serve and enjoy!