LCBO Food and Drink Autumn 2016

FLAVOURS  HOT POTATOES

RED WINE POTATOES Waxy potatoes are cooked in red wine after being slightly cracked—and turn out to be quite scrumptious. Try this with largish fin- gerling potatoes or Sieglinde. For a vegetar- ian entrée, crumble mild chèvre overtop hot potatoes. In Cyprus, renowned for superior potatoes, red wine potatoes are served with roast lamb. 2¼ lbs (1.125 kg) medium waxy potatoes, skin-on ¼ cup (60 mL) olive oil 1 tbsp (15 mL) coriander seeds, crushed 1 cup (250 mL) dry red wine

3 Sprinkle with coriander seeds. Cook 1 to 2 minutes or until fragrant. Pour over wine and sprinkle with salt and pepper; cover. 4 Reduce heat so potatoes simmer for 20 to 30 minutes or until much of the wine is evapo- rated and potatoes are tender when pierced. 5 Pile potatoes into serving dish; sprinkle with herbs. Pour pan juices, including seeds, into a deep small dish. Use a tiny spoon to drizzle just a bit over each potato when split open. Makes 4 to 6 servings

1 tsp (5 mL) salt ½ tsp (2 mL) freshly ground black pepper ¼ to ½ cup (60 to 125 mL) chopped fresh herbs such as thyme, parsley or fresh coriander 1 Using smooth side of a kitchen mallet, crack the potatoes so there are fissures, but potato is still fully intact. 2 Heat oil in a large deep frying pan over medium heat. Add potatoes in a single layer. Turn potatoes for 20 to 25 minutes or until golden brown on all sides.

126  FOOD & DRI NK AUTUMN 2016