Here is a side dish that is familiar, tasty and versatile. The spuds are an excellent accompaniment to summertime grills and picnic spreads. No matter what the main dish is, the choice of wine will always be Taft Street.
INGREDIENTS:
- 2 pounds baby Yukon potatoes
- Sea salt
- Olive oil
COOKING INSTRUCTIONS:
- Steam baby potatoes in a basket over boiling water until just tender (20-25 minutes). Let cool.
- Press potatoes between your palms until flattened.
- Heat oil in fry pan on medium high. Fry potatoes, taking care not to crowd. Fry until crisp, about 2-3 minutes per side. Drain on paper lined plate, sprinkle with salt, and serve.
serves 6