Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a large, heavy skillet over high heat. When it is very hot, add the potatoes. Cook for 10 minutes, turning frequently with a metal spatula, until they are light brown on all sides. If there is quite a lot of oil remaining in the pan, drain off and discard some of it. Scatter the onion, garlic, salt and pepper evenly over the potatoes and pour in the boiling water and the wine. Do not stir, but instead shake the pan back and forth for a minute to distribute the water evenly.

Cover the skillet and turn the heat to low. Simmer for about 20 minutes, or until the potatoes are tender but not mushy. Shake the skillet back and forth occasionally to stop the potatoes from sticking. Three minutes before the potatoes will be done, stir in the parsley. With a slotted spoon, transfer the potatoes to a warm serving platter and pour some of the cooking juices over them. Pass the remaining cooking juices, if desired.

IDEAS YOU'LL LOVE

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy of Rick Bayless

Drumsticks en Croute

Recipe courtesy of Guy Fieri

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Grilled Grouper Fillets with Creole Salsa

Recipe courtesy of Brian Kern

Pulled Pork Tacos with Citrus Salsa

Recipe courtesy of Giada De Laurentiis

Skirt Steak Tacos with Roasted Tomato Salsa

Recipe courtesy of Bobby Flay

Spicy Lobster Cakes with Mango and Avocado Salsa

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking