Mellow baby potatoes cooked in mild spices and wine sauce

Simple, easy but very tasty recipe! These potatoes can become one of your favourite side dish to various meats but also a light main meal if served with a green salad. Baby potatoes are the best choice for this recipe. Not only do they cook faster but they are also very tasty and good looking! Just be thorough with their cleaning since they are cooked with the skin on

Recipe of Argyro Barbarigou,

a prominent Head Cook and food author

check out her site Argiro for more delicious recipes



Ingredients (for 4 people):
500gr. of small baby potatoes
1 heaped tbsp of margarine or butter
100 ml of white dry wine
500 ml of chicken or beef stock, warmed
1 tsp of ground cumin
1 tsp of ground coriander
1 tsp of sweet paprika
salt
pepper

Method:
Try to find the most fresh potatoes you can find and to be of the same size as much as possible. Wash them thoroughly since you leave the skin on.

Cut the potatoes in quarters or, if bigger in six wedges.

Warm the margarine in a deep frying pan in low heat and sauté the potatoes for 5-6 minutes, stirring often with a wooden spatula. You don't want them to make a crust but to get well coated with the margarine.

Add in the pan the spices and stir to allow their aroma to be freed while they warm up.

Turn the heat to medium and pour over with the wine. Allow the alcohol to evaporate, with the minimum of liquids left in the pan. Season with salt and pepper and pour over with the wine.

Simmer the potatoes for about 15-20 minutes until they are mellow and a nice sauce is left in the pan.

Serve while they are still hot.