Boozy ‘Taters or Marsala Wine Potatoes Side
These potatoes don’t taste boozy at all as most of the alcohol evaporates during cooking, leaving just that extra kick of sweetness and flavor. Leaving the skins on the potatoes makes this recipe even faster, and healthier! The skins of the potatoes are full of vitamins and minerals including 18% of the recommended daily allowance of iron and 7.5 grams of protein! Throw that bit of knowledge around at your next dinner party as you serve this quirky skin-on potato side dish!
Boozy ‘Taters or Marsala Wine Potatoes Side
Author: hip pressure cooking
Recipe type: Pressure Cooker
Serves: 4
INGREDIENTS
- 4-5 Medium Potatoes, diced
- 1 cup of Marsala, Vin Santo, or any other sweet dry wine (or vegetable broth)
- 1 sprig of Rosemary
- Olive Oil
- Salt and Pepper to taste
INSTRUCTIONS
- Wash the potatoes well, scrubbing the skins with a brush or a scrubby-sponge.
- In the pressure cooker, with the lid off on medium heat, add a swirl of olive oil.
- When the oil is hot add the potatoes, salt, pepper and Rosemary. Swoosh around in the pan for about 5 minutes.
- Add the wine, being careful to scrub all the yummy bits stuck to the bottom of the pan and incorporating them in the sauce.
- Close and lock the lid and turn the heat to high. When the pan reaches pressure, put the flame to low and count 6 minutes cooking time.
- When time is up, release all of the vapor and open the pan.
- Serve!
Alcohol evaporating during cooking is a myth.
http://whatscookingamerica.net/Q-A/AlcoholCooking.htm
I wish food bloggers would stop spreading this one. It can be physically harmful.
Thanks for the link! I don’t see a percentage of alcohol “not evaporating” for pressure cookers – which are super heated nor for deglazing a pan(which is so often used during cooking).
I can confirm in that in this recipe, you don’t TASTE the alcohol after cooking this recipe and SOME does evaporate.
A google search later I learned that “alcohol evaporates at 172°F (78°C)” and since pressure cooking reaches temperatures of of 212-250°F/121°C I can now confirm that, in this recipe at least, the alcohol does indeed evaporate!
I got my info here:
http://www.ochef.com/165.htm
Not being a scientist, I equate tasting the alcohol as an indicator to it’s presence and strength… and now I see that I’m not too far off!
Ciao,
L
Very interesting…
I have always been worried about cooking with alcohol because I’ve read that not all alcohol evaporates when cooking with it. I have a bread pudding with vanilla rum sauce recipe that I avoided while pregnant (and don’t ever let my daughter eat) for fear that not all the alcohol was cooked out. Now, I’m curious if cooking that sauce in my pressure cooker would yield different results. I will have to give it a try when I get comforatable converting my stove top recipes to the pressure cooker.
In a form, such as a pudding, the temperature will not get as high as in the pan. So to be safe, use Rum flavoring instead!
Ciao!
L
P.S. Italian obstatricians recommend to pregnant Italian women to drink at least one glass of red wine a day! Grandmas and grandpas in Italy are under the impression that a little shot of alcohol in a big dessert is “good” for the kids – I’m making Strawberry Tiramisu’ for my son’s school birthday party and I’ve been told by more than one Italian that a little liquor is OK — so with all of this advice I onlytook a few sips of red wine when the occasion presented itself (maybe once a month) while I was pregnant and no… I will not be spiking my son’s school cake!!!!
These potatoes look so good. It makes me want to go out to the store and buy a pressure cooker just so that I can make them for dinner tonight. I bet that I would surprise the wife if I made these for her for dinner. Thanks for sharing this amazing looking recipe.
So has anyone really made these potatoes and can comment on the taste ?