You're Going To Love Pickled Potatoes

 I was at The Waverly restaurant in Cardiff for lunch recently.  Pickled potatoes were offered as an appetizer.  I had never heard of pickling potatoes and was intrigued, so we ordered some for the table.  I was impressed!  They are absolutely delicious, that is if you like other pickled vegetables.  They're so easy to make.  I created a recipe as soon as I got home, and plan on serving them soon at a Happy Hour.  We pickle cucumbers, ginger, carrots, cauliflower and onions, why not potatoes?  Here's a simple recipe you won't make just once.

                                                       Pickled Red Potatoes With Creme Fraiche

12 small, firm red potatoes.  Be sure to get potatoes that are not too big

pickling brine:  it can be as simple as just malt vinegar, or you can use the pickle juice from an empty jar of pickles, or you can make a simple bine with vinegar, water and spices.  I used just malt vinegar

1 container of creme fraiche (for dipping)

chopped chives for garnish

Cook red potatoes in water until just tender.  (about 15 minutes)  Let them cool, then take a fork and prick each potatoes about 10 times.  You don't need to push too deep into the potato.  You just want the vinegar to be able to get into the potato and pickle it.

At this point you can store the potatoes in a bowl (drain the brine) until ready to use, or get ready to fry right away.

Using a fryer or a pan, heat oil to 350 degrees, and fry the potatoes until crispy and somewhat brown on the outside. Drain. on a paper towel.  Place in a bowl for serving.  Chop chives and sprinkle on top for garnish.  Serve with a side of creme fraiche for dipping.  If you don't have creme fraiche, use sour cream. 

I hope you love this dish as much as I did.  So easy, unusual, and delicious.  Enjoy.