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Spanish olive oil potatoes onion clove garlic salt freshly ground black pepper boiling water white wine parsley
Viewed: 52 - Published at: 7 years agoIngredients
- 1/3 cup Spanish olive oil
- 2 pounds Russet potatoes, peeled and sliced 1/2 inch thick
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup boiling water
- 1/4 cup dry white wine
- 1/2 bunch finely chopped parsley
Method
- 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.
