New Potatoes In White Wine
Description
These New Potatoes In White Wine are a sophisticated yet simple side dish that elevates any meal with elegance and flavor. The tender, waxy potatoes absorb the bright acidity of white wine and vinegar, balanced by the richness of butter and the sharp bite of garlic and shallots. Finished with fresh tarragon and parsley, this dish offers a vibrant, herbaceous finish that pairs beautifully with roasted chicken, fish, or pork. It is perfect for spring dinners or as a light accompaniment to heavier main courses. The cooking method ensures the potatoes remain intact while becoming incredibly tender and flavorful.Ingredients
Directions
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Rinse unpeeled potatoes under cold water and place in a 2-quart pan.
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Add wine, vinegar, butter, garlic, shallots, salt, and pepper to the pan.
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If using dried tarragon, add it to the wine and vinegar mixture now; if using fresh, reserve for later.
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Cover the pan and bring the liquid to a boil over high heat.
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Reduce heat to low and simmer until potatoes are tender when pierced with a fork, about 15 minutes.
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Using a slotted spoon, remove potatoes to a serving platter and keep warm in an oven set to 200&# 194;°F (93ðC).
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Increase heat to high and cook the remaining wine-vinegar mixture, reducing it by one-third.
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Stir in chopped parsley and fresh tarragon (if using) into the reduced sauce.
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Remove potatoes from the oven and pour the hot herb sauce over the top before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 131.1kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.2mg1%
- Total Carbohydrate 28.9g10%
- Dietary Fiber 3.7g15%
- Sugars 1.4g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using dried tarragon, add it during the simmering phase with the liquid. If using fresh tarragon, add it at the end with the parsley to preserve its delicate flavor.
Ensure the pan is large enough so the potatoes are mostly submerged in the liquid, or add a splash of water if needed to prevent scorching before they are tender.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to refresh the sauce.
For a vegan version, substitute the unsalted butter with an equal amount of olive oil or vegan butter.
new potatoes, white wine, tarragon, shallots, garlic, vinegar, herbs, simmered, side dish, spring recipe, waxy potatoes, vinegar reduction, fresh parsley, easy dinner, classic side
