4 potatoes
1 onion, diced
1 (6 ounce) can tomato paste
2 cloves garlic, minced
1 tablespoon salt
2 tablespoons rice vinegar
1/4 teaspoon dried oregano
2 tablespoons fresh lemon juice
1 teaspoon dried black pepper
1 teaspoon dried basil
2 teaspoons dried rosemary
In a large skillet over medium heat, combine potatoes, onion, tomato paste, garlic, salt, vinegar, oregano, lemon juice, black pepper, basil and rosemary. Reduce heat to low.
Cover skillet and simmer until potatoes are cooked and golden brown, about 15 minutes. Remove from heat and stir in water and salt. Cover and let stand overnight.
Soak the potatoes overnight. Drain and rinse them in cold water. When you get to the stage of boiling, add salt, vinegar, oregano and lemon juice. Bring to a boil, reduce heat to medium and continue to simmer until potatoes are cooked and tender, about 30 minutes.