800g of small potatoes
2 sprigs of rosemary
1/2 teaspoon of thyme (use only the leaves)
2 tablespoons of olive oil
1 cup (American) of white wine
6 cloves of garlic with skin
Coarse salt and black pepper to taste
800g of small potatoes
2 sprigs of rosemary
1/2 teaspoon of thyme (use only the leaves)
2 tablespoons of olive oil
1 cup (American) of white wine
6 cloves of garlic with skin
Coarse salt and black pepper to taste
Scrub the potatoes under running water, then dry them with paper towels
Set aside
Chop 2 sprigs of rosemary and remove some thyme stems
Set aside
Place the potatoes in a pot, add olive oil, white wine, and garlic cloves slightly mashed together
Season with coarse salt, black pepper, and reserved herbs
Cover and cook for 20 minutes or until, when you insert a toothpick, the potatoes are tender but still firm
Stir occasionally to prevent sticking at the bottom of the pot
Serve at room temperature.
