The Good: Pommes de Terre Burgundie

In Recipies on January 3, 2011 at 10:44 am


Try these savory potatoes with steak or prime rib!



The Phyne Dyner is entirely unsure about the origins of this side dish.  He used to frequent any number of suburban Detroit “supper clubs” (remember those?) in the mid to late 1970s.  In those days, the Phyne Dyner plied his appetites from Harbor Springs to Grosse Pointe.


In those days, the potato was king of sides with prime beef, steak, or Beef Wellington.


As an homage to the Hilltop Inn located in Plymouth, Michigan where the Phyne Dyner enjoyed any number of excellent meals, he offers this copycat potato recipe from his too long-ago younger days.


4-5 medium russet or red-jacket potatoes, unpeeled and sliced ½-inch thick

3 TBS vegetable oil (canola)

¾ C barely passable Burgundy wine

1 TBS ground coriander

1 TBS minced chives

salt and pepper to taste


In a large, heavy skillet (with a cover that fits), heat the oil over medium-high heat.  Add the potatoes (in batches if needed).  Fry for 3-6 minutes on each side until golden brown.  Add the wine, cover, and reduce the heat to low.  Cook for 10-18 minutes or until the wine is nearly fully absorbed or cooked down.  Sprinkle the ground coriander over the potatoes and re-cover for about five more minutes.  Spoon into a serving bowl and garnish with minced chives.  Season with salt and fresh ground pepper to taste.


Serves four


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