Recipe Notes: Spanish Potatoes with Olive Oil and Wine

8 May 2020

Recipe from Cook's Illustrated, September 2019; also available online

I grew up in a meat and potatoes household. Lately we haven't been eating potatoes as regularly as some times in the past, though this is not by design but rather a consequence of our meal choices. (As examples, who eats potatoes with tacos or with pizza?) Being able to add a new way to prepare potatoes is an enticing possibility that tempted me when I read about this recipe in Cook's Illustrated last Fall.

Two and a half pounds of Yukon Gold potatoes were peeled and sliced ¼-inch thick. The slices were stirred with &frac13.-cup olive oil, kosher salt, pepper, thinly sliced onion, and minced garlic. The potato mixture was put into a 13x9-inch baking dish, covered tightly with foil, and baked until the potatoes were tender, about 35 minutes. Dry white wine was added, the foil was placed loosely on the baking dish, and the potatoes were returned to the oven for about 20 minutes. Total time, much of which was hands-off, was about 90 minutes. 

The potatoes, which do not brown at all, were good. As described in the article, they were tender, smooth, and velvety with nice flavors from the wine. They worked well left over with reheating in the microwave. They were too salty for us but that could be easily remedied. Though these were good I don't think they were so good that I would make them on a regular basis when we have potatoes.