Sozzled Potatoes
Unlock the bold and boozy flavors of 'Sozzled Potatoes,' a crowd-pleasing side dish that combines crispy roasted baby potatoes with a luscious infusion of dry white wine, fresh herbs, and garlic. Perfectly golden and infused with the delicate notes of rosemary and thyme, these potatoes are elevated by a quick simmer in a buttery, wine-based sauce that packs a punch of aromatic complexity. Ready in under an hour, this dish is both rustic and elegant, making it ideal for everything from casual dinners to sophisticated gatherings. Garnished with a sprinkle of fresh parsley, Sozzled Potatoes are a must-try for anyone seeking a creative twist on classic comfort food.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 100 milliliters Dry white wine
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, for garnish (optional)
Instructions
Preheat your oven to 200°C (400°F).
Rinse the baby potatoes thoroughly under cold water and pat them dry using a clean kitchen towel. If the potatoes are larger, cut them into halves or quarters to ensure even cooking.
Place the potatoes in a large mixing bowl. Add 1 tablespoon of olive oil, salt, and black pepper. Toss well to coat the potatoes evenly.
Spread the potatoes out in a single layer on a baking tray lined with parchment paper or lightly greased with oil.
Roast the potatoes in the preheated oven for 20 minutes, flipping them halfway through to ensure they crisp up evenly.
While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil and the butter in a large skillet over medium heat.
Add the minced garlic, rosemary, and thyme to the skillet, and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour the white wine into the skillet and let it simmer for 3-4 minutes to reduce slightly and concentrate the flavors.
After the potatoes have roasted for 20 minutes, remove them from the oven and transfer them to the skillet with the wine and herb mixture.
Toss the potatoes gently in the skillet to coat them evenly with the sauce, making sure not to break the potatoes.
Return the potatoes to the oven and roast for an additional 10-15 minutes until they are golden, crispy, and the wine has been mostly absorbed.
Remove the potatoes from the oven and let them cool for a minute before garnishing with fresh parsley, if desired.
Serve the Sozzled Potatoes immediately as a flavorful side dish or party snack.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.3 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
