Potatoes with White Wine, Thyme, and Olives
(recipe, Sally Schneider)
- 2 lb. yellow or red potatoes, peeled and cut lengthwise into quarters or sixths to make 1-inch-thick wedges, rinsed well to remove their starch, and drained
- 4 to 5 medium shallots, thinly sliced
- 1 cup dry white wine
- ½ cup black olives, pitted if desired
- 2 Tbsp. extra-virgin olive oil, plus additional for drizzling if desired
- 1 Tbsp. fresh thyme leaves or 1 teaspoon dried thyme
- ¾ tsp. kosher salt
- ¼ tsp. sugar
- Combine the potatoes, shallots, wine, olives, olive oil, thyme, salt, and sugar in a heavy 10-inch skillet. Bring to a simmer over low heat.
- Cover and cook, rearranging the potatoes occasionally, until they are tender and the liquid has almost evaporated, 40 to 45 minutes.
- Uncover the pan. If there is any liquid remaining, increase the heat slightly and cook, shaking the potatoes, until the liquid is completely evaporated and the potatoes are glazed. If desired, drizzle with a little olive oil right before serving.