Potatoes Riojanas

Chef

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1 Small onion, finely sliced
1/3 cup olive oil
3 garlic cloves, finely sliced
2 pounds white, red or Yukon Gold potatoes, halved
1 small rosemary sprig
2 cups dry red wine
kosher salt
freshly ground white pepper
3 tablespoons unsalted butter
1/4 cup Water, if needed (1/4 to 1/2)
Servings: 4
1. Warm the olive oil in a large, deep saucepan over medium-high heat. Add the onion and garlic, and sauté for 2 to 3 minutes. Add the potatoes, rosemary, red wine, and salt and pepper to taste. Bring to a boil and simmer, stirring occasionally, for 40 minutes. If the liquid evaporates before 40 minutes, you can add a little water (1/4 to 1/2 cup).

2. Once the potatoes are cooked and tender, stir in the butter. Set the potatoes aside for 5 to 6 minutes before serving.


Preparation Time: 15 minutes
Start to finish: 1 hour
 
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