Sauteed Potatoes With Cumin and Wine

By Marian Burros

Total Time
40 minutes
Rating
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Featured in: WORKDAY DINNERS: FAST AND NUTRITIOUS

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Ingredients

Yield:3 servings
  • 3small onions
  • 1½pounds small new potatoes
  • 3tablespoons olive oil
  • 6tablespoons dry red wine or 4 tablespoons dry sherry and 2 tablespoons red wine vinegar
  • Freshly ground black pepper to taste
  • 1teaspoon ground cumin
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

354 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 6 grams protein; 20 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop onions coarsely.

  2. Step 2

    Scrub potatoes but do not peel. Slice thinly. Heat oil in heavy skillet and cook potatoes and onions over medium heat, turning often to brown on both sides.

  3. Step 3

    When potatoes are brown, reduce heat to simmer. Add wine, pepper and cumin. Cover and cook over very low heat, turning potatoes occasionally until they are tender, about 25 minutes.

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Comments

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Jahn

Given the wine, cumin, and vinegar, I expected a much bolder flavor. Added a bit more wine and vinegar than the recipe calls for -- and added a much needed bit of salt.

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