Fried potatoes with Marsala

Ingredients for 4 servings:

• 750 g potatoes, small and preferably of the same size (waxy variety)
• 1 bunch of basil
• ⅛ liter wine (dry Marsala)
• 4 tbsp olive oil
• 3 tbsp butter
• Salt
• Pepper, from the mill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash and peel the potatoes. Heat 4 tablespoons of olive oil in a large pan and melt 1 tablespoon of butter. Place the potatoes side by side and fry over low heat for 10 minutes. Toss the potatoes in the pan, scatter 1 tablespoon of butter over the potatoes in small flakes, and fry for about 5 minutes more. Deglaze with 1/8 liter of dry Marsala and bring to a boil. Then reduce the heat, add another 1 tablespoon of butter to the pan, and season with salt. Fry for 20-25 minutes (depending on the size and shape of the potatoes). Turn occasionally. Sprinkle the crispy fried potatoes with basil leaves, season with freshly ground pepper, and serve immediately. Important: only use dry Marsala or, alternatively, Sherry Fino; do not use sweet varieties!