Wine-Braised Potatoes with Garlic and Bay

• 份量: 4 servings
• 总时间: 1 hour

配料

2 pounds Yukon Gold OR red potatoes, peeled and cut into 1- to 1½-inch chunks

2 medium garlic cloves, minced

1 bay leaf

1/2 teaspoon red pepper flakes

1 1/4 teaspoons smoked paprika

Kosher salt and ground black pepper

1/4 cup extra-virgin olive oil

1 small yellow onion, finely chopped

3/4 cup dry white wine

3/4 cup low-sodium chicken broth OR vegetable broth

1/4 cup lightly packed fresh flat-leaf parsley, chopped

步骤

In a medium bowl, toss the potatoes with the garlic, bay, pepper flakes, paprika, ¼ teaspoon salt and ½ teaspoon black pepper.

In a large saucepan over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until fully softened, 7 to 10 minutes. Stir in the potato mixture, then add the wine and broth. Bring to a boil over medium-high, then cover, reduce to medium and simmer, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 30 minutes.

Uncover and cook over medium, now stirring more often and adjusting the heat to maintain a gentle simmer, until the liquid has thickened and lightly coats the potatoes, about 7 minutes. Remove from the heat, cover and let stand for about 5 minutes. Remove and discard the bay and stir in the parsley. Taste and season with salt and black pepper.