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Potatoes in red wine

  • 0:15 Prep
  • 0:15 Cook
  • 6 Servings


  • 1kg small red rascal potatoes, cut into thirds (see note)
  • 500ml (2 cups) red wine
  • 3 fresh thyme sprigs
  • Large pinch of ground fennel
  • Sea salt flakes


  • 1
    Combine the potato, wine, thyme and fennel in a saucepan. Add enough cold water to almost cover. Season with sea salt and pepper. Cover the surface of the potato loosely with a piece of foil.
  • 2
    Place the pan over high heat and bring to the boil. Reduce heat to medium-high. Cook for 15 minutes or until the potato is tender. Drain. Serve.

Source: taste.com.au


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