Rainbow Potato with White Balsamic

| vegetarian |

for two servings

16 / MIX OF SMALL POTATO

for marinade

1/2 cup / WHITE BALSAMIC VINEGAR
1 tbsp / MIRIN
1 pinch / SEA SALT
 

COOKING OIL for frying

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1. Cut potato in half. (Extra small ones can stay uncut.)
2. Heat up oil in a pan.
3. Cook potatoes slowly over low heat until soft and nicely browned. Turn occasionally. (Check with a stick.) 
4. Mix marinade ingredient together.
5. Drain potatoes and marinade in the sauce.

Notes:

• Deep frying slow over low heat is the key.
• It lasts for 2-3 days in refregirator.

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adopted from Kondate Yarikuri Benricho by Mook

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