With the holidays just around the corner, literally just around the corner, I almost forgot next week was already thanksgiving, oops. Anyway, there is already so much stress involved with this time of the year, family in town, traveling, getting the perfect gifts for everyone, making sure your house is cleaner than you ever keep it. With all that I think easy meals are exactly what everyone needs, especially side dishes, because come on, that’s what you really came for.
Green bean casserole still wins as my all favorite side ever, not sure why I choose only to make it on thanksgiving, I’m thinking maybe that should change. While I love all veggie side dishes, I know everyone loves anything potato. Mashed potatoes always hit the spot, that will never change, but I do like a little variation.
Who said you can’t have multiple potato side dishes, fill your plate will all the potatoes, it’s a holiday after all. Roasted potatoes have been around for a while, but we think they are much better with fresh herbs and deglazed in white wine.
With Thanksgiving in a week, grab a bag of potatoes, some herbs and a bottle of wine and impress all your guests. Bonus you don’t need to much wine for these potatoes so the rest is for you.
Start by cleaning the potatoes, and slice them in half lengthwise, salt a large pot of water, add the potatoes and bring to a boil. Cook for 4-5 minutes, these potatoes are small and they will finish cooking later. Once done cooking, drain and set aside.
Using a large saute pan or a cast iron, heat oil over medium-high heat, you want the oil to be hot before adding the potatoes. Once the oil is hot add in the potatoes flesh side down. It does help at this point to be patient and lay each potato flesh side down, to ensure each potato is crispy.
Let the potatoes cook for another 3-4 minutes, check the bottom to make sure they are crispy, deglaze with the wine and stir the potatoes. Stir in salt and the chopped herbs, mix to combine. Serve and enjoy!
- 1 lb, fingerling potatoes
- 2 tbsp olive oil
- 3 tbsp fresh rosemary, chopped
- 3 tbsp fresh thyme, chopped
- 1/4 cup white wine
- salt, to taste
- Clean potatoes, cut in half lengthwise, set aside.
- Bring a large pot of salted water to a boil, cook potatoes 3-5 minutes until tender, and drain.
- Heat oil in a large cast iron skillet or saute pan over medium-high heat, place the potatoes flesh side down and cook another 4-5 minutes until the potatoes are golden brown, de-glaze the pan with white wine. Season with salt, thyme, and rosemary, stir to combine. Serve and enjoy!