Parsley Potatoes with buttery Chardonnay
Potatoes have always been a staple in our house to go with a meat dish like a roast or Schnitzel or just a salad with vinaigrette. In Austria and Hungary when you order a Schnitzel you often get a side of potatoes with parsley.
Our little twist on the potatoes that grandma used to make came from adding our favorite ingredient ~ wine! The butter and wine (we used a chardonnay, but you can use any smooth buttery white wine) give the potatoes a creamy texture that contrasts nicely with the crisp edges from the pan roasting. We of course tasted the wine as well to make sure it was just right for the dish ? The Chardonnay was from Summerland Winery with citrus notes, French oak, and a hint of sea breeze.
Besides the wine, what really makes these potatoes (and us) happy is the parsley that we add just before finishing them. The parsley gives it a hint of freshness and makes the potatoes look more adventurous. These Parsley Chardonnay Potatoes make the perfect side dish with your Sunday roast or any time of the week.
- 1 Lb New Potatoes – 12 to 15 potatoes
- 3 tbsp Butter
- 1/3 cup of buttery Chardonnay
- 1/2 bunch of Parsley – minced
- Wash the potatoes real well. Place the potatoes with skin in a large pot and fill the pot with cold water until the potatoes are covered.
- Bring the pot to a boil, add the salt and place the lid loose enough that the steam can escape. Cook over medium high for 10 – 12 minutes until potatoes are al dente.
- Transfer potatoes to a colander and let them cool a little and then remove peel. Wash and finely chop the parsley.
- Heat the butter in a large skillet, add the peeled potatoes and with a large wooden spoon gently stir them around until they are all coated with the bubbling butter for about 2 minutes.
- Carefully pour in the wine and continue to move the potatoes around and cook for 3-4 minutes. After the wine is reduced and has perfumed the lovely golden little globes, you can add the parsley and stir well one more time, but please be gentle so that the potatoes don’t break apart.Wine Pairing: Summerland Chardonnay with zesty citrus and creamy buttery notes, a bit of French oak, and a hint of sea breeze. You can have any buttery Chardonnay or even a nice round Sauvignon Blanc.