Today we are continuing the Kitchen Matrix Project, after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. I'm very excited about the dishes and the bloggers who are joining me. This month, Wendy at A Day in the Life in the Farm picked the recipes. I can't wait to follow along with her choices.
This week, She picked 'Braised Potatoes + 3 Ways' for the group which means we could make simple braised potatoes, braised potatoes with wine, and braised potatoes curried in milk...along with any variations or adaptations that we needed or wanted. I opted to make a variation of his potatoes braised with wine this week, but can't wait to try the others.
The Other Braised Taters
Potatoes Braised in Wine
I skipped the pancetta and swapped out the parsley for thyme and dill. This was a delicious, easy dish to make. And I can definitely see this process being on I use regularly with whatever herbs I have on hand.
- 2 pounds potatoes (I used Yukon gold)
- 1 onion, peeled and thinly sliced
- 1 T olive oil
- 1 C dry white wine (I used a Sauvignon Blanc)
- 1 C stock
- freshly ground salt
- freshly ground pepper
- fresh thyme for garnish
- fresh dill for garnish
Heat olive oil in a large, flat-bottom pan. Stir on the potatoes and toss to coat. Add in the onions and cook for a few minutes until the onions are softened. Pour in the wine and stock and bring to a boil. Reduce heat to a simmer and cook until all the liquid is absorbed and the potatoes begin to crisp. Season to taste with salt and pepper. Garnish with fresh thyme and fresh dill
We always seem to pick the same preparation LOL. Why do your potatoes look so much better than mine?ReplyDelete
Maybe you actually read the instructions! ;) I don't think they are supposed to be crisped. Thanks for picking this.Delete
I love how yours turned out! I'll be back next week!ReplyDelete