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Wine-Braised Potatoes with Garlic and Bay

Wine-Braised Potatoes with Garlic and Bay

By Courtney HillNovember 11, 2022

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    25 minutes active

The traditional way of cooking potatoes with these classic Portuguese flavors is to slow-roast them in the oven or long-braise them on the stovetop alongside meat. But in “Authentic Portuguese Cooking,” author Ana Patuleia Ortins includes a quicker, meat-free version that yields a wonderfully delicious side. We opted to use a mixture of wine and chicken broth for simmering (wine alone tended to toughen the exteriors of the potatoes).

Ingredients
  • 2

    pounds Yukon Gold OR red potatoes, peeled and cut into 1- to 1½-inch chunks

  • 2

    medium garlic cloves, minced

  • 1

    bay leaf

  • ½

    teaspoon red pepper flakes

  • 1 ¼

    teaspoons smoked paprika

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil

  • 1

    small yellow onion, finely chopped

  • ¾

    cup dry white wine

  • ¾

    cup low-sodium chicken broth OR vegetable broth

  • ¼

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

In a medium bowl, toss the potatoes with the garlic, bay, pepper flakes, paprika, ¼ teaspoon salt and ½ teaspoon black pepper.

Step 2

In a large saucepan over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until fully softened, 7 to 10 minutes. Stir in the potato mixture, then add the wine and broth. Bring to a boil over medium-high, then cover, reduce to medium and simmer, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 30 minutes.

Step 3

Uncover and cook over medium, now stirring more often and adjusting the heat to maintain a gentle simmer, until the liquid has thickened and lightly coats the potatoes, about 7 minutes. Remove from the heat, cover and let stand for about 5 minutes. Remove and discard the bay and stir in the parsley. Taste and season with salt and black pepper.