by h20man,
11/27/2011Wow! (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
by winstonk,
11/25/2011My 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.
by DrJill,
11/21/2011I 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.
by TheMomChef,
11/19/2011This 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
by CastleRocker,
11/10/2011Good recipe, but not great. I thought the flavor lacked depth, in spite of the long cooking time (one hour for potatoes to soften).
by Lee248,
9/3/2011This 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!
