Potatoes in Red Wine With Rosemary

Name: Potatoes in Red Wine With Rosemary
Yield: 2 servings
Ingredients: 1 pound new potatoes; 1 tablespoon olive oil; 4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup); Fresh rosemary sprigs to yield 1 tablespoon chopped leaves; ½ cup dry red wine; 2 tablespoons red wine vinegar; ¼ teaspoon salt; Freshly ground black pepper

By Marian Burros

Published December 13, 1994

Total Time: 15 minutes
Rating: 3(17)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Dish Of Spinach, So Spanish

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Ingredients

Yield:2 servings

1 pound new potatoes
1 tablespoon olive oil
4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)
Fresh rosemary sprigs to yield 1 tablespoon chopped leaves
½ cup dry red wine
2 tablespoons red wine vinegar
¼ teaspoon salt
Freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Scrub potatoes. Do not peel; slice in food processor.
Step 2
Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Reduce heat to medium high. Add oil, and cook potatoes, turning often to brown on both sides.
Step 3
Chop onion, and add to potatoes as they cook.
Step 4
Chop rosemary leaves, and stir into potato mixture.
Step 5
When potatoes are brown, reduce heat to simmer. Add the wine and vinegar, and season with salt and pepper. Cover, and cook until potatoes and onions are soft.