A delicious side dish featuring golden Yukon potatoes baked with onions, garlic, and a splash of dry white wine.
70 minutes
A delicious side dish featuring golden Yukon potatoes baked with onions, garlic, and a splash of dry white wine.
Yukon Gold Potatoes, peeled, sliced 1/4-inch thick
0 lb
teaspoons
teaspoons
Medium Onion, halved and thinly sliced
each
Garlic Clove, minced
each
cups
1. Preheat Preparation
Preheat your oven to 400°F and position the rack in the middle.
2. Mixing Potatoes
In a large bowl, toss the sliced potatoes with olive oil until they are evenly coated. Season with salt and pepper and mix well.
3. Flavor Layering
Add the sliced onion and minced garlic to the bowl. Stir the mixture to distribute the flavors evenly.
4. Pan Arrangement
Transfer the potato mixture to a 13x9-inch baking dish, spreading it into a uniform layer. Cover the dish tightly with aluminum foil.
5. Initial Bake
Place the covered dish in the preheated oven and bake for about 40 minutes, or until the potatoes are tender enough to be easily pierced with a knife.
6. Adding Wine
Lower the oven temperature to 350°F. Remove the foil carefully, and pour the white wine evenly over the potatoes. Replace the foil loosely over the top, leaving the sides open to allow moisture to escape.
7. Evaporating Wine
Return the dish to the oven, baking for an additional 20 minutes, or until the wine has mostly evaporated and some oil is bubbling around the edges.
8. Cooling
Remove the foil and let the dish cool for 10 minutes before serving.
Add saffron threads to the wine for a luxurious take, ideal for pairing with seafood.
Add diced Spanish chorizo for a protein boost and a smoky, spicy flavor, suitable as a tapas dish or side.
Use chicken broth with lemon juice and zest, and incorporate oregano and thyme for a Mediterranean twist.
Try using hot paprika for heat, sweet paprika for a milder dish, or a combination of paprikas. A pinch of saffron can also elevate the dish.
Add chorizo or cooked ham for more substance, or chickpeas for a vegetarian option.
Selecting the right type of potatoes is crucial. Yukon Golds are perfect for this recipe because they have a creamy texture and a buttery flavor that absorbs the wine and seasonings well. Make sure they're fresh and free of blemishes or sprouts.
The wine you choose can significantly impact the dish's flavor. A dry white wine like a Spanish Albariño or Verdejo works well, imparting acidity and complexity. Avoid wines that are too sweet or oaky.
Toast the smoked paprika with the saffron in the oil for 30 seconds before adding the wine. This 'blooms' the spices, releasing their full aroma and flavor into the oil, which then infuses the potatoes.
Use high-quality saffron for the most authentic flavor. It's an expensive spice, but a little goes a long way. Crumble it between your fingers to release its flavor before adding it to the dish.
Cutting the potatoes uniformly ensures that they cook evenly. Aim for precise 1 1/2-inch pieces. Don't skip the peeling, as it allows the flavors to penetrate the potatoes more deeply.
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