Red Wine Potatoes

Use a medium potato for this recipe, something with a firm skin.  For a nice vegetarian dish sprinkle with feta or goat cheese while still hot, otherwise serve with a roast of your choice.  Based on a recipe from Food and Drink Magazine

1.125 kg medium size potatoes, skin on
1/4 cup olive oil
1 tbsp coriander
1 cup dry red wine
1 tsp salt
1/2 tsp freshly ground pepper
1/2 cup chopped fresh herbs such as thyme, basil, parsley or fresh coriander

• Using smooth side of a kitchen mallet, crack the potatoes so there are cracks, but potato is still fully intact.
• Heat oil in a large deep frying pan over medium heat.  Add potatoes in a single layer.  Turn potatoes for 20 to 25 minutes or until golden brown on all sides.
• Sprinkle with coriander, cook 1 to 2 minutes or until fragrant.  Pour over wine and sprinkle with salt and pepper; cover.
• Reduce heat so potatoes simmer for 20 to 30 minutes or until much of the wine has evaporated and potatoes are tender when pierced.
• Pile potatoes into serving dish; sprinkle with herbs.  Pour pan juices into a deep small dish.  Use a tine spoon to drizzle just a bit over each potato when split open.

Makes 4 to 6 servings.