This recipe is the perfect accompaniment to our Braised Beef and Oven Roasted Chicken. The dish can be roasted alongside the others in the oven.

A potato dish that is creamy, yet brown and crispy sounds like perfection. In this recipe, golden potatoes are cut into wedges and tossed with olive oil, salt and pepper. With the addition of stock and white wine, the potatoes soak-up tons of flavor while they bake and become creamy with crispy brown tops. 

3-3 ½ lbs Yukon gold potatoes
½ white onion cut into small wedges
½ cup chicken stock
½ cup white wine
2 tbs olive oil
Salt and pepper
Sage and rosemary

Pre-heat oven to 375 degrees.

Peel potatoes and cut into equal size wedges, placing them in a 9 by 13 inch pan. Toss the potatoes with olive oil, salt and pepper and spread to an even layer. Add the stock and wine, sprinkle over the onion wedges, sage and rosemary.

Roast uncovered for 60 to 75 minutes or until the potatoes are tender when pierced with a fork.

If you’d like the potatoes to be browner, remove from the oven, sprinkle over a bit more olive oil, then place under a 475 – 500 degree broiler for a few minutes to brown.

Copyright 2008.