Summary

Ingredients

• 800 g potato (s), small, waxy
• 4 tablespoon oil
• 1 tablespoon coriander, ground
• 1 teaspoon anise, ground
• 1 teaspoon caraway seeds, ground
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper, black, ground
• 0.5 teaspoon ½ fennel, ground
• 500 ml wine, red, dry

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Instructions

1. Brush off the potatoes, heat the oil, add the potatoes with the spices and roast for about 5 minutes (turn constantly). Add red wine, bring to the boil, simmer gently (depending on the size of the potatoes, around 15 minutes).
2. Tips:
3. Serve with a salad that is not too tender (e.g. radicchio, rocket, chicory, dandelion, endive, etc.).
4. We like to eat these potatoes with olives, cheese, etc. Snacks and fresh bread with a good red wine. If it is not intended as real food, the amount (with bread & Co.) is also enough for 6 connoisseurs.
5. If you like, you can of course also experiment with the spices: Garlic + rosemary sprigs + thyme & Co. are also great on red wine potatoes - but then without fennel + aniseed + caraway seeds.