Sauteed Potatoes With Cumin and Wine
Published March 12, 1985
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 small onions
1 ½ pounds small new potatoes
3 tablespoons olive oil
6 tablespoons dry red wine or 4 tablespoons dry sherry and 2 tablespoons red wine vinegar
Freshly ground black pepper to taste
1 teaspoon ground cumin
Nutritional analysis per serving (3 servings)
48 grams carbs; 354 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 6 grams fiber; 20 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop onions coarsely.
- Step 2
Scrub potatoes but do not peel. Slice thinly. Heat oil in heavy skillet and cook potatoes and onions over medium heat, turning often to brown on both sides.
- Step 3
When potatoes are brown, reduce heat to simmer. Add wine, pepper and cumin. Cover and cook over very low heat, turning potatoes occasionally until they are tender, about 25 minutes.
Private Notes
Comments
Given the wine, cumin, and vinegar, I expected a much bolder flavor. Added a bit more wine and vinegar than the recipe calls for -- and added a much needed bit of salt.