Wine and rosemary are a perfect pair.
If you’ve ever had beef bourguignon or clams in white wine sauce then you know just how delicious a little wine can be in a savory dish. This cooking trick is often used with meat, but it’s wonderful when used with potatoes as well. These potatoes not only get a red wine bath while they simmer to perfection, but rosemary and sage add lots of flavor to this wonderful side dish.
To begin making this dish fry whole, new red potatoes in a bit of oil to get the skins a bit brown. If you want to use fingerling potatoes instead you can, just be mindful that they will cook faster than their slightly-larger counterparts. Plus I personally think the red color of new potatoes goes well with the color of the wine.
To the oil add sliced garlic and the sage leaves. Then add in 4 fresh rosemary sprigs. After letting this cook for a bit add in water and wine so that there’s plenty of liquid in the pan for the last 20 minutes of cooking.
Red wine is the one to choose for this recipe, but which one you go with is up to you. Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec, or Tempranillo are all good choices for this recipe. Once the potatoes are ready it’s a nice twist to pile the rosemary in with the potatoes for a pleasing presentation.
Serve this dish alongside roast chicken or pork for a delightful meal that lends a bit of that European flavor to your dinners.
Red Wine Potatoes
Makes 2-4 servings
10m prep time
40m cook time
- 1 lb new red potatoes
- 5 Tbsp olive oil
- salt and pepper to taste
- 5 cloves garlic, peeled and sliced
- 1 tsp dried sage leaves
- 4 fresh rosemary sprigs
- 1 cup dry red wine
- 1 cup water
- Heat olive oil over medium heat in a deep skillet or medium stock pot. Add washed potatoes (with skins still on) to the oil and reduce heat to medium low. Cover and allow to cook for 10 minutes.
- Season potatoes with salt and pepper and turn potatoes so that each one is coated in oil. Cook covered for 5 minutes more and then add the garlic, sage, and rosemary. Reduce heat to low and cook an additional 10 minutes, turning potatoes a few times to avoid scorching.
- Add the wine and water and cover, cooking for another 20 minutes on medium. Season with more salt and pepper if needed and serve piping hot alongside chicken, beef, or pork.
Recipe adapted from Diane Kochilas.