Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wine-Braised Potatoes with Garlic and Bay
The traditional way of cooking potatoes with these classic Portuguese flavors is to slow-roast them in the oven or long-braise them on the stovetop alongside meat. But in “Authentic Portuguese Cooking,” author Ana Patuleia Ortins includes a quicker, meat-free version that yields a wonderfully delicious side. We opted to use a mixture of wine and chicken broth for simmering (wine alone tended to toughen the exteriors of the potatoes).
4
Servings
1 hour
25 minutes active
Ingredients
-
2
pounds Yukon Gold OR red potatoes, peeled and cut into 1- to 1½-inch chunks
-
2
medium garlic cloves, minced
Directions
-
01In a medium bowl, toss the potatoes with the garlic, bay, pepper flakes, paprika, ¼ teaspoon salt and ½ teaspoon black pepper.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT