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Parsley Potatoes with buttery Chardonnay

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Ingredients

Scale
  • 1 Lb New Potatoes – 12 to 15 potatoes
  • 3 tbsp Butter
  • Salt
  • 1/3 cup of buttery Chardonnay
  • 1/2 bunch of Parsley – minced

Instructions

  1. 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.
  2. 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.
  3. Transfer potatoes to a colander and let them cool a little and then remove peel. Wash and finely chop the parsley.
  4. 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.
  5. 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.

Find it online: https://legenrecipes.com/recipe/parsley-potatoes-buttery-chardonnay/