Adobong Patatas

(Fried Potato Salad)

This is another dish that doesn’t have a name.  I learned this from my father when I was a kid.  I never liked potatoes when I was growing up but this one was an exception.  I think it is because it is sour. I loved this dish and I still like it so I make it every so often as a side dish with something fried, like fish, chicken or pork chops. This is my preference over mashed potato or French fries. 

It is similar to German Potato Salad but not quite.

• 3 medium potatoes sliced ¼ in. thick discs.
• 2 cloves garlic crushed and minced
• ¼ cup vinegar
• 2 TBS water
• 1/2 tsp. salt or to taste
• Dash of black pepper
• 1 TBS Olive oil or vegetable oil
• Oil for frying

Heat about 1/8” deep vegetable oil in a skillet. In medium heat, brown the potatoes on both sides and transfer to a plate.  You may have to fry them in batches so you can turn them over to brown evenly making sure the potatoes are cooked and the edges are crisp. Transfer to a serving plate and set aside.

Mix the vinegar and water in a small bowl and add the salt. Stir until salt is dissolved.  Set aside,

Pour out some of the oil from the skillet leaving about 1 TBS. of the oil.  Or you can use another skillet and add 1 TBS. of Olive oil.

When it’s hot, sauté the garlic until golden and fragrant.  Add the vinegar solution.  Let it simmer without stirring for a few seconds. Pour over the potatoes, turning the potatoes over to ensure they are well coated.

Sprinkle some black pepper and serve. If you prefer, you can also add some chopped green onions to add some color and flavor.

This is good warm or cold.