Thursday, October 13, 2011

Drunken Potatoes

Just had one of my favorite meals in the world- Drunken Potatoes and a salad. "What are drunken potatoes," you ask? Well, they are, quite possibly one of the most amazing indulgent foods I have ever created. Here's the recipe: (disclaimer: I rarely measure out exactly; you can ace this if you follow the instructions, I promise)

1 bag, Trader Joe's Teeny Tiny Potatoes (you can use 2 regular russet or 4-6 red potatoes, just cut them into chunks, but if you have access to fingerlings, it's so worth it)
1 sweet onion, peeled whole
7-8 fresh, whole garlic cloves, peeled
Olive oil
Earth Balance Buttery Spread (or butter/margarine)
Dry white wine (doesn't have to be expensive- TJ's Two Buck Chuck is fabulous in this!) You can also substitute veggie or chicken broth, if you are of the non-alcoholic variety (the alcohol DOES cook out, by the way)

-Slice the potatoes in half (or chunks, if you're using larger potatoes)
-Slice the onion and separate into rings
-Cut the root/bottom tip off the garlic cloves
-Give the olive oil about three turns around the pan, and add the prepared veggies,stir occasionally for 5-7 minutes

(This is the embarrassing part)
-After the onions start turning translucent and limp, add about two large spoonfuls of the buttery spread of your choice (hey, I said it was indulgent, not healthy)
-When the edges of the potatoes begin to look transparent and the onions are completely limp, cover the whole thing with wine/broth, and bring to a boil
-Let it boil until the liquid reduces to about half as much, then cover and turn down the burner to let it simmer for about 20-25 minutes
-Check to see if the liquid is mostly gone, if not, take off the lid and turn the heat back up to boil the rest out.


- Posted using BlogPress from my iPad

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