Potatoes in Oil with Herbs and Bell Pepper

Simple Homemade Preserve Recipe

Ingredients

• 1 kg potatoes
• 1 large red bell pepper
• 3 garlic cloves
• 250 ml olive oil
• 100 ml white vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf

Instructions

1. Wash, peel, and cut the potatoes into evenly sized chunks.
2. Boil the potatoes in salted water for 10–12 minutes until tender but firm. Drain and let cool.
3. Wash the bell pepper, remove seeds, and cut into thin strips.
4. Peel and slice the garlic cloves.
5. Heat the olive oil over medium heat and gently sauté the garlic until lightly golden.
6. Add the bell pepper and cook for 5 minutes until softened.
7. Add the cooked potatoes, thyme, oregano, bay leaf, salt, and black pepper. Mix gently.
8. Pour in the vinegar and cook for 2–3 minutes, stirring carefully.
9. Remove from heat and allow to cool completely.
10. Transfer to clean glass jars, fully covering the potatoes with oil, and seal tightly.

Resting Time

Refrigerate for at least 24 hours before serving to allow flavors to develop.

Storage

Keep refrigerated and consume within 7 days.

Serving Suggestions

• Cold appetizer
• Side dish
• Salad ingredient
• Accompaniment for meat or fish