Recipe

Slow-cooked potatoes with wine and herbs

  • 55 mins cooking
  • Serves 4
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Ingredients

Slow-cooked potatoes with wine and herbs
  • 1 lemon (140g)
  • 600 gram kipfler potatoes, halved lengthways
  • 1 tablespoon olive oil
  • 1 brown onion (150g), sliced thinly
  • 12 clove garlic, unpeeled
  • 1 tablespoon rigani
  • 4 dried bay leaves
  • 1/2 cup (125ml) dry white wine
  • 1 cup (250ml) chicken stock
  • 1/3 cup (50g) seeded kalamata olives
  • 1/3 cup (65g) fetta cheese, crumbled

Method

Slow-cooked potatoes with wine and herbs
  • 1
    Preheat oven to 160°C/325°F.
  • 2
    Finely grate rind from the lemon. Squeeze lemon; you need ¼ cup juice. Combine potatoes and juice in large bowl; season.
  • 3
    Heat oil in medium baking dish; cook onion and garlic, stirring, until onion softens. Add potatoes with juice, rigani, rind and bay leaves; stir to coat in onion mixture. Add wine and stock; bring to the boil.
  • 4
    Roast potato mixture, uncovered, in oven, stirring occasionally, about 40 minutes or until potatoes are tender.
  • 5
    Serve potatoes with olives and cheese.

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