Publications
Potatoes in red wine
Prep Time:
Servings: 4-6
Cooking Time: 25min
Ingredients
- 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
Method
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.
