Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Salsa

Recipe courtesy of Alton Brown

Patatas Bravas Home Fries with Roasted Tomato Aioli

Recipe courtesy of Bobby Flay

Fish en Papillote

Recipe courtesy of Melissa d'Arabian

Mango Salsa

Recipe courtesy of Ellie Krieger

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Almost-Famous Corn Salsa

Recipe courtesy of Food Network Kitchen

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Chilaquiles Strata with Tomatillo Salsa and Tomato-Corn-Avocado Salad with Green Onion Vinaigrette

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories