Bittman offers numerous ideas about how to cook just about anything and then invites you to run with it. I served up these potatoes alongside Roasted Chicken with a Five Spice Rub, also inspired by this cookbook.
You do not have to own Mark's cookbook to join us. Most of his recipes can me found online from the NY Times website. We would love to have you join in the fun. Just comment below and I will invite you to our facebook page.
These potatoes were easy to make and were a tender, creamy and delicious accompaniment to the roasted chicken. The recipe below will feed 4-5 people.
Wine Braised Potatoes
inspired by The Kitchen Matrix by Mark Bittman
4 russet potatoes, peeled and cut into bite size chunks
1 T. olive oil
1 small onion, diced
2 cloves garlic, minced
salt and pepper to taste
1/2 c. white wine
1 c. chicken stock
Heat the olive oil over med high heat in a deep skillet. Add the onion, garlic and potatoes. Season with salt and pepper and cook, stirring occasionally, until potatoes start to brown. Deglaze the pan by pouring in the wine and bringing to a boil, scraping any browned bits stuck to the bottom of the pan and liquid is reduced. Add the chicken stock, bring to a boil, reduce heat, cover and simmer for half an hour or so, until liquid is absorbed and potatoes are creamy and tender. Print Recipe