An easy delicious snack.

This preserved potatoes is one of my favorite recipes to make, because its delicious and fun to make! This type of baby potatoes in brine is very popular in Brazil, I mean, all over... it is commonly served in bars, to accompany a cold beer on weddings, barbecues and on many Brazilian households because it is just fabulous!

Enough chitchat! Here is the recipe!


• 1,8 kg (4 pounds) of baby potatoes
• 2 tablespoons of salt
• 1 tablespoon of baking soda
• 2 veggie bullion cubes
• 2 tablespoons of olive oil
• 1 large onion, minced
• 1 large red bell pepper, minced
• 4 garlic cloves, minced
• 3 green or red chillies
• 1 cup of fresh parsley, minced
• 2 tablespoons of dried oregano
• 1 teaspoon of ground black pepper
• 1 1/2 tablespoons of black peppercorns
• 1 tablespoon of salt
• 1 1/2 teaspoon of red chili flakes
• 1 part of olive oil
• 3 parts of vinegar of your choice (I have used 1 part apple cider vinegar and 2 parts white vinegar)


  • 1.
    Wash the potatoes in running water, discard the potatoes with brown spots and poke holes in them using a fork
  • 2.
    Cook the potatoes in water with baking soda, 2 tablespoons of salt and the umami bomb veggie bullion we made a couple weeks ago
  • 3.
    Cook the potatoes until they are cooked but firm, the fork must pierce the potatoes but offer a bit resistance. Depending on the size of you potatoes, this should take between 6 to 8 minutes.
  • 4.
    On a skillet on medium high heat, add olive oil, when hot, add the onions, let them sweat, then add the red bell peppers, sauté for a few minutes, don’t let them brown.
  • 5.
    Add the garlic, sauté for 40 seconds, then add dried oregano, chili flakes, black pepper, salt, black pepper corns, fresh parsley and the green chilies.
  • 6.
    Sauté for a few seconds, cover so the residual heat cook the herbs.
  • 7.
    Add the sautéed vegetables to a bowl, and add 1 part olive oil to 3 parts vinegar, I’ve used 1 part apple cider vinegar and 2 parts white vinegar
  • 8.
    Remove the potatoes from the water and add them to sterilized jars, add the sautéed vegetables, vinegar olive oil mixture, if it’s not enough, complete the jars with vinegar and some extra salt. The potatoes must be completely submerged in the brine.
  • 9.
    Wipe any brine from the jar rims, close them and store them in a dark cool place for a week, then you can open the jar and enjoy the potatoes. Once jar is opened, keep it in the fridge, the potatoes will last for up until a month.
  • 10.
    The leftover brine is amazing for using in sauces, salads, salad dressings or anything your imagination calls for!
  • 11.
  • 12.
    Add the closed jars to a large pot filled with boiling water, then simmer them fully submerged for 10 minutes. Don’t let the jars touch the bottom of the pot, add towels to it before submerging the jars.
  • 13.
    Remove the jars from the water and place them on a wooden board or on top of dry towels, cover them with some more towels and let them reach room temperature.
  • 14.
    Store the jars in a cool and dark place.
  • 15.
    The leftover brine is amazing for using in sauces, salads, salad dressings or anything your imagination calls for!
  • 16.
  • 17.
    I have sterilized my jars by washing both jars and lids in my dish washer for 1 hour on the highest temperature, then I have simmered the lids in water for 10 minutes, and put the jars in the oven at 180C 350F for 10 minutes as well.
  • 18.
    When removing the jars from the oven, place them on a towel or a wood board, never on stones for the jars might crack.
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