Roast potatoes in red wine for a healthy alternative to French fries.
Potatoes are one of the few native American plants, originating in the South American Andes. In fact, the Incans started cultivating potatoes around 200 BCE. Over the centuries potatoes have been used as currency, as a measure of time, and as food staple to feed people and animals alike. The humble potato has been violently transformed into mashed potatoes, artfully arranged into Potatoes Anna, and gently coddled into Dauphinoise potatoes.
We no longer rely on potatoes for basic sustenance, but they haven’t lost any of their popularity over the years. We now consume about 110 pounds of potatoes per person each year. I am guessing a large amount of that is in the form of chips, and let’s not forget French fries.
The ubiquitous French fry has been the downfall of many of us. Now available everywhere, many have lost any potato taste in favor of a starchy coating. That’s why I love these roasted potatoes. They have old-fashioned French fried potato flavor but are good for you too.
Although there are over 4000 potatoes varieties, we only grow and sell about 200 types here in the U.S. This recipe works best when using a firm type like Yukon golds, reds, or fingerlings. It’s an especially attractive dish when made with multi-colored; red, white, and purple, fingerlings.
If you want really crispy fries, roast them longer – up to an hour. If you are short on time cut the potatoes into smaller pieces and they will cook faster. You can also make these potatoes without the red wine, but the wine flavor takes the place of salt. So, if you are trying to cut back on salt, use the wine.
I like to serve these as is, or with a splash of malt vinegar. My family eats them just like fries, with catsup. Healthy savings – less salt, fat, and calories than fast food fries, and you get a boost of healthy antioxidants from the wine!
- 1 pound potatoes
- 1 Tablespoon of olive oil
- ½ cup red wine
- 1 teaspoon dried rosemary
- Preheat oven to 400 degrees.
- Cut the potatoes into 1-inch pieces. Put them in a zippered top bag.
- Add the olive oil, red wine, and rosemary. Zip the bag and shake until the potatoes are coated.
- Dump the whole thing into a greased 8 x 8-inch pan and cook for about 45 minutes, turning once half way through cooking time.