Wine dessert

If you've never tried roasting your potatoes in red wine, this Winexpert Burlington recipe is a must!

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This recipe is a slow roast in the oven, and worthwhile the wait. Try it as a side dish with your favourite protein or as a comfort food to eat on its own. 

 

Ingredients

• 4 cups of fingerling potatoes (or baby potatoes)

• 1/2 cup of olive or grapeseed oil (coconut oil is delicious too)

• 1/2 cup red wine

• 1 teaspoon of salt

• 1 teaspoon of pepper

• 1 teaspoon of garlic powder

 

Here's how to do it:

Preheat your oven to 375°F.

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Wash and dry potatoes using paper towel, then slit the potatoes on both sides to carefully "crack" them. This will ensure the flavours will enter the potatoes as they bake.

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In a large bowl, combine all ingredients including the potatoes, and mix well using your hands.

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Cover your baking dish with parchment paper, which will ensure an easier clean-up after.

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Place basted potatoes on the baking dish and put inside the oven to roast for about an hour. Turn half-way to ensure they're being roasted and browned on all sides.

 

TIP ~ You can add fresh parsley or dill once they're baked. Delicious!