An aromatic, red-wine infused spin on the classic side of roast potatoes.
- 450 g (1 lb) new or fingerling potatoes (preferably organic), scrubbed and with skins on
- ⅓ cup extra virgin Greek olive oil
- 4-6 cloves garlic, peeled and cut into paper-thin slivers
- 2 tsp dried sage whole leaves
- 3 fresh rosemary sprigs, broken into 5 cm/ 2 in pieces
- ⅔ cup dry Greek red wine
- coarse sea salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. In a large, deep frying pan or wide pot, heat the olive oil over medium heat and add the potatoes. Cover the pot or frying pan with a tight-fitting lid. Reduce heat to medium-low and let the potatoes steam in the olive oil for five minutes.
2. Sprinkle with salt and pepper. Place lid back on the pot or frying pan, and shake the potatoes a few times back and forth over the heat. Cook another five minutes and add the garlic, sage and rosemary. Reduce heat to low and cook the potatoes for 10 minutes, shaking back and forth a few times to keep them from burning.
3. Add the wine. Cover the pot again and cook the potatoes until fork-tender, about 20 more minutes. Adjust seasoning with salt and pepper and serve hot.