Pan Roasted Baby Potatoes with White Wine and Herbs, that’s one!
How many ways can one make potatoes? I think probably countless ways, and there seems to always be something new or different to add to this simple staple. I’m always ready for one more. Anyone who knows me, knows that potatoes are in the top three desert island foods, and carbs aside, I can’t think of a world without them.
A great beginning
There are many takes on potatoes cooked in wine, and they all sound lovely to me! This recipe was born from a technique of Diane Kochilas, the fabulous Greek cook who creates the most wonderful Mediterranean dishes using her own favorite ingredients, and I know she loves potatoes because she has many recipes. Her Pan Seared Potatoes in Red Wine and Herbs is simple – good Greek olive oil, potatoes, garlic, rosemary, sage, and red wine. I made this and loved it, but decided to put my own spin on it when I was serving some fish for company. Many of the recipes I found included onions, so in they went. I used purple onions because that is all I happened to have on hand, and they were prefect.
Let’s lighten it up
I swapped a dry California white sauvignon blanc for the red wine, and added a lovely purple onion from the local co-op. I couldn’t find fresh sage, so I tossed in an extra spring of rosemary, and added fresh parsley at the end. I also added kalamata olives (so good!), and gave folks the option of topping the final dish with some local chèvre. If Diane was coming to dinner, I’d use some real Greek feta to top, but she wasn’t, so all was good.
A vote of approval
We all loved the additions, and this is how I will probably make it from now on, using red wine if I think it would be more fitting to the meal, and omitting the goat cheese if the dairy challenged are coming to dine.
A lot going for it
One pan, no mixing dishes. It’s earthy, satisfying, and quite heart healthy, and at home at the holiday table, a dinner party, or breakfast with family! I’ve used baby potatoes here, but you can use any small new potato or fingerling as well, just try to have them pretty much the same size for even cookin.
Probably wouldn’t be able to make this on my desert island though, unless they have olives growing wild. Please tell me there are olive trees.
Pan Roasted Baby Potatoes in White Wine
- 2 lb. baby potatoes, the multi-colored ones add visual interest!
- ¼ cup extra virgin olive oil
- 1 medium purple onion, sliced pole to pole
- 4 cloves garlic, minced
- 3 or 4 sprigs of rosemary
- 2/3 cup dry white wine
- ¼ cup fresh chopped parsley
- ¼ cup sliced kalamata olives
Heat a large, deep, frying pan or skillet over medium high and add the olive oil, then toss in the potatoes, moving them around to coat them with the oil, and season with salt and pepper. Cover, reduce the heat, and cook for a ten minutes, stirring now and then.
Add the onion garlic, and rosemary, mix things up well, then add the white wine and continue cooking another 10 or 15 minutes, stirring now and then, until everything is tender and well blended.
Remove from the heat and add the parsley and olives, taste, and correct seasoning.
Serve as is, delightful, or top with a couple of ounces of crumbled chèvre or feta. It’s a nice way to dress it up for company.
© Copyright 2023– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.