Potatoes in red wine

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Potatoes in red wine
Potatoes in red wine
Prep Time:
Servings: 4-6
Cooking Time: 25min
  • 400ml (1½c) - Rio Largo extra-virgin olive oil
  • 25g - coriander seeds, toasted and ground
  • 500g - par-boiled potatoes, skin on
  • 150ml (¾c) - red wine
  • 30ml (2T) - black peppercorns, toasted and ground
  • - salt

1 In a large saucepan or pot, heat the olive oil until hot but not smoking.

2 Once the oil is heated, add the potatoes and cook evenly on each side until golden.

3 Add the spices and red wine carefully to avoid the pan boiling over. Con­tinue to fry on high until the wine has evaporated. Don’t worry if the potatoes are dark in colour.

4 When the potatoes are nice and crispy, drain on a paper towel and serve immediately.

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