Usuba
Lithuanian Potatoes in White Wine
Potatoes braised in apple wine with garlic and thyme. The dish is prepared in a thick-bottomed pot with potatoes kept in their skins. Serves well as a side dish for fish or as a standalone dish.
- Total
- 30 min
- Standard serving
- 431.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Heat olive oil in a cast iron pot with a thick bottom and pour in a glass of apple wine.
- 2
Step 2
Wash the potatoes without peeling them. Cut them in half, and cut larger potatoes into quarters.
- 3
Step 3
Place the potatoes in a pot. Salt with coarse sea salt, add freshly ground black pepper.
Place 5–6 whole garlic cloves, chopped sprigs of fresh thyme, and broken bay leaves. Mix well.
- 4
Step 4
Pour the remaining olive oil over the potatoes and add the second glass of wine. Stir well.
Simmer over medium heat until the potatoes are cooked through and soft.
- 5
Step 5
Serve potatoes with salmon and fresh salad. Arrange a mix of salad leaves on the plate — arugula, corn salad, and chard.
Drizzle the salad with balsamic vinegar and olive oil. Arrange thinly sliced salmon alongside.
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