Wine-Braised Potatoes with Garlic and Bay

Ingredients

2 pounds Yukon Gold OR red potatoes, peeled and cut into 1- to 1½-inch chunks

2 medium garlic cloves, minced

1 bay leaf

½ teaspoon red pepper flakes

1¼ teaspoons smoked paprika

Kosher salt and ground black pepper

¼ cup extra-virgin olive oil

1 small yellow onion, finely chopped

¾ cup dry white wine

¾ cup low-sodium chicken broth OR vegetable broth

¼ cup lightly packed fresh flat-leaf parsley, chopped

Directions

In a medium bowl, toss the potatoes with the garlic, bay, pepper flakes, paprika, ¼ teaspoon salt and ½ teaspoon black pepper.

In a large saucepan over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until fully softened, 7 to 10 minutes. Stir in the potato mixture, then add the wine and broth. Bring to a boil over medium-high, then cover, reduce to medium and simmer, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 30 minutes.

Uncover and cook over medium, now stirring more often and adjusting the heat to maintain a gentle simmer, until the liquid has thickened and lightly coats the potatoes, about 7 minutes. Remove from the heat, cover and let stand for about 5 minutes. Remove and discard the bay and stir in the parsley. Taste and season with salt and black pepper.

Notes

The traditional way of cooking potatoes with these classic Portuguese flavors is to slow-roast them in the oven or long-braise them on the stovetop alongside meat. But in “Authentic Portuguese Cooking,” author Ana Patuleia Ortins includes a quicker, meat-free version that yields a wonderfully delicious side.