Vidal Blanc Potatoes
- 1/3 cup Old York Cellars Vidal Blanc
- 4 large baking potatoes
- 2 cups chicken stock
- 1 lemon
- 6 thyme sprigs
- olive oil
- salt and black pepper, to taste
Pre-heat oven to 200°C. Wash and peel potatoes and cut into chunks.
In a saucepan, heat chicken stock and cook potatoes in the stock for 3 minutes. Remove and place on a baking tray (the potatoes should still be undercooked at this stage).
Cut the lemon into small chunks and add to the potatoes along with the thyme. Drizzle with some olive oil and add the Vidal Blanc to pan.
Roast in the hot oven until the wine has evaporated and the potatoes have turned golden brown. Season with salt and pepper.