Instructions: Peel and cut potatoes in half lengthwise. Cut each half into 1/4-inch thick lengthwise slices and place in bowl of cold water.

Bring vinegar and water to boil in large pot. Drain potatoes, then add them and 2 teaspoons salt to pot and cook partially covered until almost tender, 10 to 15 minutes. Drain potatoes and discard cooking liquid.

Heat 2 tablespoons oil in large skillet over medium heat. Add garlic, bay leaves and red pepper flakes. Saute 1 minute, add drained potatoes and 1 tablespoon oil and cook until potatoes are tender but still hold their shape, 5 to 10 minutes. The potatoes will not brown.

Season generously with salt and mix in parsley. Drizzle with additional olive oil to serve.

This recipe yields 6 servings.

Comments: Boiling the potatoes first in a mixture of vinegar and water gives them a piquancy that complements the olive oil, garlic, hot pepper and herbs.

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