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Spanish   -   Lursagar Gorri Saltsa (Potatoes Riojanas)   adapted from The Basque Kitchen by Gerald Hirigoyen

  • 3 Tablespoons Olive Oil
  • 1 Small Onion -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 2 Pounds Yukon Gold Potatoes -- Chopped
  • 1 Teaspoon Rosemary
  • 2 Cups Red Wine
  • Salt And Pepper -- To Taste
  • 3 Tablespoons Butter
  • 1/4 Cup Water
Directions Saute onion and garlic in oil for 5 minutes. Add potatoes, rosemary, wine, salt and pepper. Bring to boil and simmer for 40 minutes. Add water as necessary. The liquid should evaporate by the end of the time. Add butter, allow to melt and serve.
Serves 4
Time to Make 0:00

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