New potatoes in white wine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Small white new potatoes or small Finnish potatoes |
| 2 | cups | Dry white wine |
| ½ | cup | White vinegar |
| 1 | tablespoon | Unsalted butter |
| 1 | teaspoon | Finely minced garlic |
| ¼ | cup | Finely minced shallots |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | cup | Chopped parsley |
| 1 | tablespoon | Chopped fresh tarragon -OR- 1 teaspoon dried |
Directions
Rinse unpeeled potatoes under cold water and place in 2-quart pan.
Add wine, vinegar, butter, garlic, shallots, salt and pepper. (If using dried tarragon, add to wine and vinegar mixture.) Cover.
Bring to boil over high heat. Reduce heat to low and simmer until potatoes are tender, about 15 minutes.
Using slotted spoon, remove potatoes to serving platter and keep warm in oven at 200 degrees. Cook wine-vinegar mixture over high heat, reducing by ⅓. Add parsley and fresh tarragon. Remove potatoes from oven and pour sauce over top. Makes 4 servings.
Printed in the April 30, 1992, issue of the Los Angeles Times.