WEEKDAYS 1e|12c|p

Braised Scallions and Potatoes

Mario Batali
Servings: 8
30 to 60 min

Fresh lemon juice and a handful of parsley dress up a classic potato side dish.

  • Ingredients
  • step-by-step directions
Braised Scallions and Potatoes
  • 2 pounds tiny Yukon Gold Potatoes (cut in half)
  • 1 Garlic clove (cut into thick slices)
  • 2 bunches Scallions (roots and greens trimmed; cut into 2-inch lengths)
  • 4 tablespoons Butter (sliced)
  • 1 cup Vin Santo
  • 1/2 cup Water
  • 1 Lemon (cut around the core into 4 pieces)
  • Extra-Virgin Olive Oil
  • Salt and Pepper
  • Place a heavy bottomed pot over a medium-high heat and add the butter. Toss in the potatoes, garlic, scallions and lemon wedges and season generously with salt and pepper. Add the vin santo and water, bring to a simmer, and cover the pot with a lid.
  • Cook at a gentle simmer for 30 minutes, or until the potatoes are fork tender. Taste and adjust seasoning. Serve with a drizzle of olive oil.
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