Tipsy Tuscan Roasted Potatoes
Cookbook
Not My Mother's Kitchen: Rediscovering Italian-American Cooking Through Stories and Recipes
Published by Imagine
Fresh rosemary is one of those gifts of Nature that can set the world right when it has gone out of kilter.
Serves4
CostInexpensive
Total TimeUnder One Hour
Recipe CourseSide Dish
Five Ingredients or LessYes
Ingredients
- 1 ½ pounds Yokon gold potatoes, scrubbed, or peeled if you prefer
- 2 tablespoons full-bodied extra-virgin olive oil
- Course or kosher salt and freshly ground pepper to taste
- 1 cup dry white wine
- 2 tablespoons coarsely chopped fresh rosemary
Instructions
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Preheat the oven to 375 degrees. Cut the potatoes into ⅛-inch slices and soak in cold water for about 10 minutes. Drain and dry.
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In a large bowl, toss the potatoes with the olive oil and salt and pepper. Spread the potatoes out on a large, wide, shallow roasting pan, making sure that the oil has coated the bottom of the pan. Pour the wine around the potatoes and sprinkle on the rosemary.
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Bake, loosely covered with foil, for about 15 minutes. Raise the heat to 400 degrees. Remove the foil and continue baking until the potatoes are just crisp around the edges and the wine has evaporated, another 15 to 20 minutes.
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