Spiced & Diced Potatoes

The spice used here is Garam Masala, a wonderful Indian spice blend. I love potatoes pretty much cooked any way. The dice, spice, fresh parsley, and plating them individually in small bowls made for a nice presentation. Jazzing up a standard side is a great trick, especially for a holiday like Passover in which side dish options are limited due to religious dietary restrictions. For a festive holiday meal, I like to pre plate my entree and then pass around a few additional dishes on trays. The little servings seen here in the pretty white bowls work so well for that.

Ingredients:
6 to 8 cups diced, unpeeled potatoes. I used a combo of red and Idaho. Do not use sweet since as I learned the hard way, they’ll turn to mush.
2 tsp salt, 1 tsp ground pepper
Good I’ve oil
1/4 cup white cooking wine, plus more on hand
1/3 cup veg broth, plus more on hand
2 tsp Garam Masala spice blend
Cup packed, finely chopped fresh parsley

Preheat 400. Place the diced potatoes in a large bowl. Add the salt, pepper, and a generous drizzle of olive oil. Mix well, transfer to a pan, cover tightly, and bake for 40 minutes. Steaming the potatoes takes care of most of the cooking process. When done, let cool slightly then gently shake the potatoes and move them with a spatula to loosen.

In a wide pot, heat 3 tbsp olive oil. Add the broth, wine, potatoes, and spice. Combine gently. Cover and cook on medium low for 15 minutes, stirring gently a couple times. Add two more tbsp each of wine and broth to deglaze pan if it gets dry and potatoes start to stick, no problem if that happens. Uncover for an additional 5 minutes, stirring gently once more and letting some steam release. Remove from heat. The potatoes will look lightly coated with the spice/liquid mixture.

Add the cup of finely chopped parsley and mix. Add salt and pepper to taste, though I didn’t; the spice and parsley were enough flavor for me. If making this in advance, gently reheat potatoes then add the parsley and another hit of olive oil before serving.