Patate All'Aceto Balsamico (Potatoes from Modena)

1. 1

   Pat the potato slices dry.

2. 2

   In a large, heavy-bottomed skillet, heat the olive oil until just smoking.

3. 3

   Add the potato pieces, working in batches to avoid over crowding the pan, and cook until golden brown and crisp at the edges.

4. 4

   Drain on a plate lined with paper towels, sprinkle with salt and drizzle with the balsamic vinegar.

5. 5

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.