Potatoes Riojanas

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Potatoes Riojanas

 

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 sprig rosemary

2 cups dry red wine

kosher salt

freshly ground white pepper

3 tablespoons unsalted butter

1/4 to 1/2 cup water, if needed

 

Warm the olive oil in a large, deep saucepan over medium-high heat. Add the

onion and garlic, and saute 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).

Once the potatoes are cooked and tender, stir in the butter. Set the

potatoes aside for 5 to 6 minutes before serving.

Makes 4 servings.