Red Wine Potatoes

Automne 2016
food and drink

BY: Marilyn Bentz-Crowley

Waxy potatoes are cooked in red wine after being slightly cracked—and turn out to be quite scrumptious. Try this with largish fingerling potatoes or Sieglinde. For a vegetarian entrée, crumble mild chèvre overtop hot potatoes. In Cyprus, renowned for superior potatoes, red wine potatoes are served with roast lamb.

2¼ lbs (1.125 kg) medium waxy potatoes, skin-on
¼ cup (60 mL) olive oil
1 tbsp (15 mL) coriander seeds, crushed
1 cup (250 mL) dry red wine
1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground black pepper
¼ to ½ cup (60 to 125 mL) chopped fresh herbs such as thyme, parsley or fresh coriander

1 Using smooth side of a kitchen mallet, crack the potatoes so there are fissures, but potato is still fully intact.

2 Heat oil in a large deep frying pan over medium heat. Add potatoes in a single layer. Turn potatoes for 20 to 25 minutes or until golden brown on all sides.

3 Sprinkle with coriander seeds. Cook 1 to 2 minutes or until fragrant. Pour over wine and sprinkle with salt and pepper; cover.

4 Reduce heat so potatoes simmer for 20 to 30 minutes or until much of the wine is evaporated and potatoes are tender when pierced.

5 Pile potatoes into serving dish; sprinkle with herbs. Pour pan juices, including seeds, into a deep small dish. Use a tiny spoon to drizzle just a bit over each potato when split open.

Makes 4 to 6 servings

What to Serve