75 ml olive oil 1/3 cup
1 kg red potatoes, peeled & sliced 2 lb
1 onion, finely chopped
1 garlic clove, finely chopped
5 ml salt 1 tsp
1 ml black pepper 1/4 tsp
175 ml boiling water 3/4 cup
50 ml dry white wine 1/4 cup
75 ml parsley, finely chopped 1/3 cup
Heat olive oil in a large, heavy skillet over high heat. When very hot; add potatoes. Cook for 10 minutes, turning frequently with a metal spatula, until light golden on all sides. If there is a lot of oil remaining in the pan, drain off some and discard. Scatter onion, garlic, salt and pepper evenly over the potatoes and pour in the boiling water and white wine. Do not stir, but instead shake pan back and forth for a minute to distribute water evenly.
Cover skillet and turn heat to low. Simmer for about 20 minutes, or until the potatoes are tender but not mushy. Shake skillet back and forth occasionally to stop potatoes from sticking. 3 minutes before potatoes are done, stir in the parsley. With a slotted spoon, transfer potatoes to a warm serving platter and pour some of the cooking juices over them.
Serves 4