Sauteed Potatoes With Cumin and Wine
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3small onions
- 1½pounds small new potatoes
- 3tablespoons olive oil
- 6tablespoons dry red wine or 4 tablespoons dry sherry and 2 tablespoons red wine vinegar
- Freshly ground black pepper to taste
- 1teaspoon ground cumin
Nutritional analysis per serving (3 servings)
354 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 6 grams protein; 20 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Chop onions coarsely.
- Step 2
Scrub potatoes but do not peel. Slice thinly. Heat oil in heavy skillet and cook potatoes and onions over medium heat, turning often to brown on both sides.
- Step 3
When potatoes are brown, reduce heat to simmer. Add wine, pepper and cumin. Cover and cook over very low heat, turning potatoes occasionally until they are tender, about 25 minutes.
Private Notes
Comments
Given the wine, cumin, and vinegar, I expected a much bolder flavor. Added a bit more wine and vinegar than the recipe calls for -- and added a much needed bit of salt.