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Potatoes Barigoule

Peel and wash as many small potatoes as will be needed for the meal. Place in a saucepan and pour over them sufficient clear soup stock to cover. Add 12 of a teaspoonful of salt and boil until tender, then drain. In a small saucepan have heating sufficient fat to immerse the potatoesthe originator of this recipe calls for olive oil. When the fat is smoking hot gently drop in it the potatoes and cook just long enough to color them a uniform brown. Drain on paper, place in a serving dish, sprinkle with salt, pepper and I tablespoonful of vinegar and serve quickly.