Equipment
Ingredients
Produce
- 800 g waxy potatoes, scrubbed and unpeeled
- 1 shallot, finely minced
- 10 g fresh parsley, finely chopped
Dressing
- 60 ml dry white wine, room temperature
- 45 ml extra virgin olive oil, room temperature
- black pepper
Nutrition (per serving)
Method
Place the scrubbed potatoes in a large pot and cover entirely with cold water. Bring the water to a boil at 100°C/212°F over high heat.
Reduce the heat to maintain a gentle, steady simmer. Cook the potatoes until they are completely tender throughout, which should take about 15 to 20 minutes depending on their exact size.
Carefully drain the potatoes into a colander. Allow them to sit for 2 to 3 minutes so the residual heat evaporates any excess surface moisture, preventing a watered-down dressing.
While the potatoes are still hot to the touch, transfer them to a cutting board and use a chef's knife to slice them into 1-centimeter thick rounds or large bite-sized chunks, then place them into a large mixing bowl.
Immediately pour the dry white wine over the hot, freshly sliced potatoes. Toss them very gently to distribute the wine evenly, then let the mixture rest undisturbed for 5 minutes to allow the starches to fully absorb the liquid.
Drizzle the extra virgin olive oil over the wine-infused potatoes. Add the finely minced shallot, chopped parsley, and black pepper. Toss gently once more to combine everything, and serve immediately while still warm.
Chef's Notes
- Dressing the potatoes with white wine while they are still hot is non-negotiable. The starch granules are fully expanded from the heat and readily absorb the wine, embedding the flavor deeply rather than just coating the surface.
- Leaving the skins on adds a lovely rustic texture and helps the potato pieces hold their shape, but you may carefully peel the potatoes right after boiling if you prefer a smoother, more refined presentation.
- Because this five-ingredient recipe relies on minimal components, the quality of your extra virgin olive oil and dry white wine will entirely dictate the final taste. Use a crisp wine you genuinely enjoy drinking from the glass.
- To modify the sharpness of the shallots, let them sit in the white wine for five minutes before you pour the liquid over the potatoes. This gently macerates the alliums and removes their raw bite.
Storage
Refrigerator: 3 days — Can be refrigerated but best served warm. Reheat gently before serving if stored.
