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Spicy wine potatoes with onions

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Ingredients for 4 servings:

  • 1 kg potatoes
  • Salt
  • 1 onion(s)
  • 3 tbsp clarified butter
  • 1 tbsp pepper, green from the jar
  • 80 ml white wine
  • 200 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Green pepper makes the potatoes so spicy.

Peel the potatoes, slice them, and cook in boiling salted water for about 10 minutes until just al dente. Drain and let drain well. Dice the onions. Heat the clarified butter in a pan, fry the potato slices and diced onions vigorously, and season with salt. Pour in the wine, add the peppercorns, and simmer for about 10 minutes. If the wine has evaporated, add a little more. Pour in the cream, bring to a boil briefly, season with salt, and serve immediately. Garnish with peppercorns, if desired. It’s best to use a mostly waxy potato variety.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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