My Recipe Box

White Wine Smashed Potatoes

RATE IT

Serves 10 to 12

They’re potatoes are smashed—not mashed—just enough that some of them fall apart and thicken the delicious wine-infused sauce. This recipe can serve a dozen people, which makes it great for holiday cooking, but you can easily cut it back for a smaller crowd.
 

  • 1/4 cup extra-virgin olive oil
  • 1 lb. large shallots, peeled and thinly sliced crosswise
  • Sea salt
  • 3 lb. Yukon Gold potatoes, scrubbed and cut into 1- to 1-1/2-inch pieces
  • 1-1/2  cups dry white wine
  • Freshly ground black pepper
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 oz. (2 Tbs.) unsalted butter, cut into small pieces

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and 1/2 tsp. salt. Cook, stirring frequently, until soft and golden, 5 to 6 minutes.

Add the potatoes, wine, 1 tsp. salt, a few grinds of pepper, and 1-1/2 tsp. water. The potatoes should be nearly submerged. Bring to a boil, cover partially, reduce the heat to medium low, and simmer, stirring about every 10 minutes, until the potatoes are tender when pierced with a fork and the liquid is reduced to a slightly thick sauce, bout 45 minutes. If the liquid cooks away too fast, add water as needed.

With a potato masher, smash the potatoes just enough to break some and leave others intact. Stir together the potatoes and sauce and season to taste with more salt or pepper. Serve sprinkled with the parsley and dotted with the butter.

Make Ahead Tips

You can make the potatoes up to two hours ahead; cover with foil and keep in a warm spot until ready to serve.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 2; Protein (g): 3; Monounsaturated Fat (g): 4; Carbohydrates (g): 26; Polyunsaturated Fat (g): 0.5; Sodium (mg): 310; Cholesterol (mg): 5; Fiber (g): 2;

Photo: Scott Phillips

Loved this recipe! I prepared with approximately half the shallots which had been called for in the recipe, happened to be all that I had on hand. I do believe correcting this would have made the recipe even better in balance with the wine. Also think a sweet white would have been a touch more to our preferences, but wow, this was a great way to enjoy potatoes with dinner!

Wow! (Potatoes, Wine & Shallots)? Never saw this Flavor coming. The white-wine caught my attention & motivated me to give it a try. If this took 2x as long to make, I would do it. The flavor is that Good. I started by "only glancing" at the recipe as the list of ingredients implied intuition could accurately guide me through the simple process. Ooppps. I started simmering the potatoes in the white-wine while I chopped & then sauteed the shallots separately. "Potatoes almost covered by the wine" had me using only half the potatoes. After glancing at the recipe a 2nd. time, I quickly slid the wine-simmered potatoes, fork-soft (20-minutes at that point) into the shallots and followed the recipe from there. The results were spectacular. I cooked the dish a second time only following the directions to "a T" that time. The votes are in, my original mistake intensifies the flavors and cuts down cooking time. Most great discoveries in Science have been mistakes ! :) To my fellow domestic-chefs below, I submit the following: #1. The first thing I noted was the lemony-flavor (per Dr. Jill). That caught me off guard as I ususally splash lemon to get there. #2. The texture was that of scalloped potatoes....Mmmmmm. #3. To "MomChef" who disagreed with the results when using dry white-wine: I used a relatively "sweet-Riesling" (Cupcake) compared to a dry-Riesling. #4. To the "Winstonk-chef" who commented on the watery result: I to noted minor (pan-h20) and pulled the lid off in the last 5-minutes (watching diligently) until the liquid evaporated just enough to reveal the covetted, silky-sauce. (Any chance your lid was on too tight?) #5. Lastly, thinking about a pinch of Tarragon (per Dr. Jill) & a dash of Parmasean-cheese next time. This one is a keeper. Hope that helps. Cheers! David

My wife made this for our Thanksgiving dinner as suggested in the Oct/Nov 2011 "Fine Cooking" magazine. The recipe looked like it should give great taste results but we were not impressed even though we are big potato fans. Somehow the liquid must not have reduced as much as the picture shows in the magazine and the results were watery. Too bad as we'll probably be going back to tried-and-true mashed potato recipes.

I did a trial run of this dish this weekend, and misread the amount of water. I ended up using about 1.5 cups of water along with that much wine, used dried tarragon instead of the parsley, and used salted butter at the end. this was DELICIOUS, and what an easy one dish recipe. There was a lemony flavor that the wine brought out. I will definitely use this for T-day, but will use the unsalted butter, so that with gravy it isn't overkill.

This dish has a ton of potential. The dry wine left the dish too sharp for us, so I'd use less, allowing the sweetness of the caramelized shallots to shine through. Read my full review at: http://bit.ly/rqcqux

Good recipe, but not great. I thought the flavor lacked depth, in spite of the long cooking time (one hour for potatoes to soften).

This is a wonderful recipe! It can be adjusted for different amounts without worrying about whether the proportions are right -- whatever feels/tastes right is going to turn out beautifully. The wine adds a warmth and mellowness to the flavor and texture. I had some delicate rosemary and lemon thyme in pots that I substituted for the parsley, and that gave a different, subtler taste to the dish. For a quiet Saturday night supper my husband and I, being die-hard butter lovers, added our usual dollops, which didn't really take away from the gentle olive oil flavor. The potatoes went very well with the kale recipe on the same page of the current issue of Fine Cooking. This recipe's a keeper, and a good lesson in cooking the unexpected!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More