The Potato Pages: How do I love Thee? Can’t possibly count the ways!

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.

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68 Comments Add yours

  1. Marilyn Glick says:

    I love potatoes too!

    1. I think I could eat them at every meal!

  2. terrie gura says:

    If you run out of fingers to count all the ways you love potatoes, you may borrow mine. 🙂
    I love them too, every which way, and your substitutions on Diane’s recipe sound perfect to me!

    1. Thank you Terrie! I loved the little twists! But everything just made the potatoes taste better!

      1. Forestwood says:

        Who doesn’t love a potato? Cooked in wine does sound rather nice.

      2. The flavor with the red is more pronounced, but I live the white too!

      3. Forestwood says:

        It is good to have two options

  3. Chef Mimi says:

    Really lovely! I love the olives and parsley additions!

    1. Thank you! The olives really make this dish Mimi. Everyone loved the salty pop of flavor, and the parsley freshened it up!

  4. Ronit says:

    This is such a wonderful way of preparing potatoes!
    I have all the ingredients, including some Rose wine leftover from yesterday, I’ll see if it can work with it. Will report! 🙂

    1. Perfect! I can’t wait to hear how it turns out- there’s usually rose left over!

      1. Ronit says:

        Made it with Rose wine, and it worked beautifully. Great way of using leftover wine! 🙂

      2. Wonderful! I have a bit left over from Easter!

  5. So do I and I love your recipe.

    1. Thank you Jovian! Hood you try it!

  6. Bernadette says:

    Be still my beating heart!

    1. I know. Who’d of thought these two marvelous ingredients would work together so nicely!

  7. writinstuff says:

    Pretty and colorful and with wine? Sign me up!

    1. I will! Saving you some next time!

  8. NativeNM says:

    You had me at Potato!! Love this!

    1. I know, I’ll try anything with this vegetable!

  9. I don’t think I’ve ever had potatoes cooked in wine. Sounds like I should try it! I don’t like potatoes with skin — can I just use peeled potatoes in chunks?

    1. I don’t see why you couldn’t peel then! They are one of my new favorites, whatever the color!

  10. Kevin says:

    Sounds delicious 😋 I’m looking forward to the new potatoes coming out soon, I read this just as I’m preparing tomorrows nights dinner chicken, bacon, leek pie and a few odd bits that were left over in the fridge

    1. Oh, leek pie! I hope you post that some time!

  11. Carolyn Page says:

    Dorothy, I have a ‘passion’ for potatoes lately! I don’t really care how they are cooked, or with what they are served – I just can’t seem to get enough. But, aware of the carbs, I do limit this love somewhat… 😉 😉
    I will definitely be making this recipe; it sounds divine… 🙂

    1. I have to be careful too, but a little in moderation is a wonderful addition to the diet, and so good for us, full of fiber and potassium! Enjoy the recipe!

  12. Mary says:

    My goodness, what’s not to love about this dish. Potatoes are so good for us! :))

    1. They are! And they are so versatile, always something old or new around the corner.

  13. Paula says:

    Sounds absolutely perfect Dorothy! I think if your desert island was in the Mediterranean you would be fine!! And I love all things made with potato too – imagine if they had never been discovered!!

    1. We’ll thank the Central American indigenous ancients for their patience!

  14. Eha says:

    I am not really a potato person – perhaps I was offered too may in my childhood in NE Europe 😉 ? Like them small and with skin on as here when I steam fish or cook fresh spring asparagus !!! Your pan-roasted ones with olives are laughing at me saying ‘Come on, you know you’ll just love us’ . . . oh, I’ll try . . . !

    1. That’s exactly what they are saying Eha! Are you listening???

  15. How very interesting … I would never think of cooking potatoes in wine! There you go, always something to learn … thank you.

    1. I know! What an unexpected delight! Everyone at our gathering adored them!

  16. Fresh potatoes are like really good bread – neither can be resisted.

    1. And both have been demonized!

  17. CarolCooks2 says:

    These are probably the only way I love potatoes I am a rice girl..but small new potatoes cooked in wine I could eat anytime just not a mash or chip person “_ x

    1. I love them any way, as long as they are cooked right!

  18. Jenna says:

    I’ve never cooked potatoes whole like this or with wine, new methods to try!

    1. We were all delighted by this!

  19. Anything made with wine is a winner with me. I’d likely keep the feta and toss in some crisp bacon for that extra snap. Looks fabulous!

    1. I like it both with and without the cheese, how can there be a bad potato?

      1. There can’t!

      2. Actually, I thought of one.
        We used to go camping all the time, and my mom made this potato salad out of canned potatoes. It was dreadful. One thing I know is, never put a potato in a can!

      3. Ew! I didn’t even know potatoes came in cans. They must be small potatoes or really big cans! 😂

      4. They are revolting, and I haven’t seen them for years.

      5. Sounds awful! I’ll be sure to steer clear!

  20. Nancy says:

    Oh how I love thee! Cooked in wine just really spiked my interest… thank you for yet another creative and inspirational recipe!

    1. Thanks for stopping by Nancy! I’ll make you some if you are ever in these parts!

      1. Nancy says:

        Oh I would love that!

  21. Delicious!

    1. Thank you! We loved them!

  22. sunisanthosh says:

    Sound delicious.

    1. Thank you so much!

  23. Thanks for sharing yummy 😋

    1. Thank you! We love our potatoes!

  24. nancyc says:

    I love these colorful potatoes! This sounds like my kind of side dish! 🙂

    1. It’s a little potato all dressed up for a party!

  25. This looks fabulous. I always thought you had to boil the potatoes first, but this recipe calls for cooking them completely in the pan. Can’t wait to try this. Thanks Dorothy, hugs, C

    1. They cook quickly, and get infused with the brightness of the wine. So good, I might have to make more this weekend!

  26. I love cooking these small potatoes. Thanks for sharing this. Anita

    1. They are so delicious, and they cook quickly!

  27. I can’t wait to make these- my mouth is watering! I’ll have to wait until Eldon’s Supermarket has some (imported from the States) as they won’t grow here on Roatan. Thank you!

    1. I hope you enjoy them as much as we do!

  28. Oh wow, you had me at potatoes 😋 I couldn’t imagine a world without them either 😋 What a beautiful and easy recipe 😋

    1. Thank you Ribana! I was so glad to come across this technique.

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