Prep 10 mins
Cook 20 mins
- 1 lb tiny new potatoes
- 1 clove garlic, finely chopped
- 1⁄2 bunch green onion, finely chopped
- 1 cup dry white wine
- 1⁄4 cup basil vinegar (if not available use more white wine)
- 1⁄2 teaspoon dried basil or 1 tablespoon chopped fresh basil
- fresh ground black pepper (to taste)
- 1 teaspoon Dijon mustard
- 1 tablespoon freshly chopped parsley or 1 tablespoon basil leaves
- 2 tablespoons nonfat yogurt (optional)
- Scrub the potatoes well, cut in halves or quarters depending on the size of the potatoes.
- Place the potatoes in a pan with the next six ingredients (garlic, green onion, wine, vinegar, basil, and pepper).
- Bring to a boil, then lower the heat and simmer until the potatoes are done.
- Remove potatoes with a slotted spoon to a serving dish and keep warm.
- Cook the sauce until it has reduced and thickened.
- Stir in the mustard and parsley or basil.
- Remove from heat, if desired stir in nonfat yogurt.
- Pour sauce over potatoes and serve.
Made for "PAC Fall 2007". I tried twice, with small new potatoes which had turned out OK in another recipe, but never got done (soft)cooking in wine. Cut in smaller pieces the second time, simmered 25 minutes, then nuked for 2 minutes, and they were still crunchy. Perhaps if the potatoes were 1/2 cooked in water, then finished in the wine with seasonings, it might work. I don't think I will try again. Sorry, *Pixie*.