Sherry Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 large potatoes, mostly waxy or slightly floury
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flakes butter
- 2 shots sherry
- salt and pepper
- some basil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into 0.7 cc cubes. Heat the olive oil in a deep pan, melt the butter in it. Fry the potato cubes in the pan at medium heat for about 10 minutes. Spread the butter flakes over the potatoes. Pour in the first shot of sherry, cover with a lid and simmer, remove the lid after 2 minutes, allow the remaining sherry to evaporate, brown the potatoes again.
- Pour in the second shot of sherry, cover again with a lid and simmer again for 2 minutes, remove the lid again and allow the remaining sherry to evaporate. Brown the potatoes again. If the potatoes are not completely done, cook them a little more.
- Remove the potatoes from the heat, season with salt and pepper, garnish with freshly chopped basil and serve.
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