2 lbs. Yukon gold potatoes, scrubbed but not peeled 1 1/3 C. dry white wine Salt and pepper to taste 1/2 C. extra-virgin olive oil 1 T. minced shallot 2/3 C. chopped scallions
Boil the whole unpeeled potatoes in generously salted water until fork-tender, 20-30 minutes, depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife.
In a small saucepan over medium heat, boil the wine until it's reduced by half. Sprinkle the salt, pepper and hot reduced wine over the warm potatoes and toss gently. Add the olive oil, tossing just until combined and then add the shallots, scallions, anchovies and sliced roasted red peppers. Taste and adjust the seasonings. Serve at room temperature.
Variations Fresh herbs and flower petals Chopped tomato, diced crisp bacon and hard-boiled egg Chopped olives, minced garlic and cubed chicken or turkey Lemon juice, caviar, sour cream and chives Paprika, capers and smoked salmon
The Polo Grill
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