Potato dish

Name: Potato dish - Elena E.
Ingredients: 1 kg new potatoes; 100 g oil; a glass of red wine; 3; 4 onions; 2 carrots; salt; parsley; thyme; bay leaf

Sezon - Potato dish by Elena E. - Recipia

Potato stew is one of those simple dishes made from common ingredients, perfect for a lunch that doesn't require much preparation. New potatoes are cooked together with onions and carrots, while red wine adds flavor to the sauce. At the end, herbs and thyme complete the dish. It can be served plain or alongside olives and salad. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: simmer; exact duration not specified Servings: number not specified Difficulty: easy Recipe type: potato stew, potato dish Ingredients 1 kg new potatoes 100 g oil 1 glass of red wine 3-4 onions 2 carrots Salt Parsley Thyme Bay leaf Preparation method 1. Clean the vegetables, wash them well, and cut them into cubes. The potatoes, onions, and carrots should be prepared so they can be added to the pot in turn. 2. Put the oil in a pot and heat it. Add the onions and carrots, then sauté them together. 3. When the onions and carrots are sautéed, pour in the red wine. Then add the diced potatoes, salt, and bay leaf. 4. Let the stew simmer. The recipe does not specify an exact cooking time, so the dish should be kept on the heat until the potatoes are cooked. 5. Finally, add the parsley and thyme. Stir gently, then serve the stew warm. No amount of water or other liquid is mentioned apart from the wine, so the recipe is followed with the indicated ingredients. Why I make the recipe often A potato stew is easy to prepare and doesn't have a long list of ingredients. The onions and carrots form the base of the dish, and the potatoes make it filling. The red wine changes the flavor from a simple potato dish without needing additional ingredients. I also like that it is served without a complicated side. Olives and salad are enough to complete the plate. Additionally, the ingredients are easy to find, and the preparation is done in one pot. Tips and variations Tips Cut the vegetables into similar-sized cubes for even preparation. New potatoes should be peeled and washed before cutting, and the onions and carrots should be prepared separately, as per the recipe's order. Sauté the onions and carrots before adding the wine. This step is part of the base of the stew and should not be skipped if you want to maintain the original preparation method. After adding the potatoes, salt, and bay leaf, keep the pot on low heat. If the heat is too high, the liquid may reduce before the potatoes are ready. The recipe does not indicate an additional amount of water, so I have not included it. Add the parsley and thyme at the end, not at the beginning. This way, they remain elements that finish the flavor of the dish. Substitutions The original recipe does not specify substitutes for the main ingredients. To maintain the taste and preparation style, use new potatoes, red wine, onion, carrot, bay leaf, parsley, and thyme. If you don't have olives or salad, the stew can also be served plain. These are mentioned as serving suggestions, not as mandatory ingredients in the dish. Variations No variations are indicated in the original recipe. For the version presented here, keep the amount of oil, red wine, and herbs exactly in the order they appear in the steps. You can choose to add more or less onion within the specified amount, that is, between 3 and 4 pieces. The amounts of thyme, parsley, salt, and bay leaf remain to taste, as the recipe does not provide measurements for these. Serving ideas The potato stew can be served warm, with olives on the side. A salad is also mentioned as a serving option. For a simple meal, serve the stew directly on the plate and add the olives separately. The salad can be served on the same table without being mixed in the pot. Frequently asked questions Is water added to the potato stew? The original recipe does not mention water. Oil and a glass of red wine are used, and the potatoes are left to simmer on low heat. To keep the recipe unchanged, I have not included additional water. What kind of wine is used? The recipe indicates red wine, without specifying a particular variety. It is sufficient to use a red wine suitable for cooking, in the mentioned quantity: one glass. When is the herbs added? Parsley and thyme are added at the end of the preparation. The bay leaf is added earlier, along with the potatoes and salt. How long should the stew simmer? The source does not provide an exact time. The stew is simmered on low heat, and the dish is ready when the potatoes are cooked. What can the potato dish be served with? It can be served with olives or salad. Both are mentioned in the recipe as serving suggestions. The stew can also be eaten plain. Nutritional values The values below are estimates for the entire quantity of the dish and may vary depending on the size of the onion and carrots, the exact amount of wine in the glass, and how much oil remains in the dish. For the entire recipe: Calories: approximately 1,900-2,100 kcal Proteins: approximately 25-30 g Carbohydrates: approximately 215-240 g Fats: approximately 95-105 g Most of the fats come from the 100 g of oil. The potatoes provide most of the carbohydrates, while the onions and carrots contribute fiber and a smaller amount of protein. Nutritional values per serving cannot be accurately calculated without specifying the number of servings. Storage and reheating The original recipe does not provide instructions for storage or reheating. If there is leftover stew, keep it in the refrigerator in a covered container and consume it later after thorough reheating. Since the duration of storage is not specified, it is safer to prepare an amount that can be consumed in a short time. When reheating, only heat the portion you are going to serve, not the entire quantity each time.

Potato dish

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