It’s a new year, and it’s time for some new potatoes.
For a new recipe, that is,
According to my notes, I actually made it for the first time in late December. I’ve been playing with it in January though, and let me tell you, it’s a good one to play with since it tastes really good. Sweet, salty, rich, and tart. Sometimes together, and sometimes one after the other. What’s the secret? The three title ingredients, and the white wine and all the rest.
Potato, Apple, and Onion Sauté and Bake
- 1 Tbsp olive oil
- 1 onion – sliced
- 3 potatoes – peeled, cut in half, and sliced
- 2 apples – peeled, cored, and chopped and sliced
- 1/4 cup white wine
- 1/4 cup water
- 1/4 tsp salt
- 1/2 Tbsp thyme
- 2 Tbsp butter (optional)
- Sauté the onion in oil over medium heat until soft and slightly browned, about 15 minutes
- Add the rest of the ingredients – the potatoes, apples, wine, water, salt, thyme, and butter
- Cover and cook for 10 minutes, stirring occasionally to keep it from sticking to the frying pan
- Transfer to a 13″ x 9″ x 2″ baking dish
- Bake covered at 400 degrees for 20 minutes
- Bake uncovered for another 5-10 minutes, to slightly crisp the potatoes (optional)
I took some pictures and made a drawing along the way, too.
Aka, Potato pinwheel.
Or perhaps, Tater, Turtle?
Say what you may, but sometimes potatoes just gotta speak for themselves.
Can you tell I just took a cartooning class?
But back to the recipe – yes, this is a good one, and easy. I sliced the potatoes and apples into relatively thin pieces (white potatoes and macouns, but you could use other ones) and used the wine that I had on hand (Pinot Grigio). You could skip the butter if you want to make it vegan – it tastes good with or without it – and you could also scale it up if you want to make more. The first two times I made it, I also used more olive oil (2 Tbsp one time, and 1 1/2 Tbsp the other time), but I found that 1 Tbsp also worked, so that’s what I included here with the recipe.
Yes, that’s a baking sheet on top of a baking dish.
Poor man’s tin foil.
Rich man’s lid.
The last step, after letting it cool for few minutes, is to summon the foundations of self-restraint and not eat it all right away.
Or, just go ahead and keep eating.
I’m practiced in both.
Good looking spuds!! YUM!
Thanks!! They were tasty!