Saturday, October 3, 2015

Red Wine Potatoes

These potatoes are delicious, filled with savory flavor and the undercurrent of wine essence, here is how I make these very popular and often requested side dish in our household.

Melt butter or coconut oil in a heavy bottom pan. Place peeled, rinsed and cut into large chunks russet potatoes in the pan. Set burner to medium. You can also use Yukon Gold or Red Bliss. Young potatoes don't even need to be peeled but can just be scrubbed clean and quarter the smaller ones. Make sure to use a heavy bottom pan with high sides with enough surface area for all the potatoes is ideal. This recipe is for 1 lb but as you can see I used a little more in this version with a minor adjustment of liquid. 

  • 1 lb of potatoes (Russet, Yukon Gold or Red Bliss)
  • 1 cup red wine
  • 1 cup chicken, beef or vegetable broth
  • 1/2 a large onion sliced
  • 10 oz mushrooms, fresh or in can (drained)
  • 5-8 garlic cloves, peeled but left whole
  • 2 tablespoons chopped parsley
  • 4 tablespoons butter, can be substituted with coconut oil
  • salt & black pepper to taste

 This is about 4 minutes in on medium heat, Keep moving the potatoes around to get even browning.
Six minutes in and they are starting to look closer to the desired 'complexion' before adding the liquids. At this point add salt & black pepper to taste.
Eight minutes and mushrooms added. I didn't have fresh mushrooms on hand so I gave the canned/jarred version a good draining and an opportunity to sweat off some of the moisture for a few minutes before adding the stock and wine. If using fresh mushrooms, cut them in large chunks or slices to give them a nice surface area for browning. 
Add the liquids - wine, stock and any water (as needed) along with parsley, whole garlic cloves 
and thickly cut onion slices, stir to combine 
Simmer on medium/low till potatoes are fork tender but not falling apart. This is what mine look like after 10 minutes 
Fifteen minutes in, still lots of liquid 
Finished - 35 minutes simmering till the liquid was nearly gone, creating a lovely sauce. The potatoes have absorbed the flavors of the wine, stock and seasonings. Great side dish to a seated steak, roast or as a vegetarian option if you use veggie stock instead of chicken of beef.

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