Sometimes you want wine, but only a couple of glasses. The rest is sent to the refrigerator. Sometimes there is so much to do that we forget about the wine for a couple of days. During this time, it loses its taste qualities. You can finish it, of course, but without much pleasure. But such remnants of wine make an interesting sauce. With sourness and a special aftertaste. I already have a recipe for "wine potatoes", but there the potatoes are baked in the oven in small portions and for a long time. I rethought this recipe and simplified it to a frying pan. I picked up a recipe for Turkey osso buco, which also plays a special role in wine.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 30 gram Butter
- 1 piece Onion
- 1 tablespoon Flour wheat / Flour
- 6 pieces Potatoes
- 200 ml Dry white wine
- 200 ml Water you may need more
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Melt the butter, chop the onion and fry it until transparent.
- Add the flour and fry.
- Pour the wine and water, stir the resulting sauce. Cut the potatoes into strips and place them in the pan.
- If necessary, add enough water to the pan to cover the potatoes. Salt, pepper and cover with a lid. Reduce the heat as soon as the liquid boils. Add more water as needed.
- Cook the potatoes until soft for about half an hour.
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