I seriously had next to nothing in my house to fix for a late lunch and who wants to take a 3 month old to the store during nap time...NOT ME! So, I saw a bag of potatoes and this is what I came up with:
Creamy Dill and Marsala Potatoes
7-8 small or medium potatoes(Yukon gold are best) cut into 1/2 inch cubes
half an onion sliced in circles
2 med. sized garlic cloves, minced
3 TBS olive oil
1/4 cup warm water
2 TBS Marsala cooking wine
1 1/2 tsp dill
1/2 tsp basil
1/2 tsp crushed rosemary
1/4 tsp salt (feel free to add more at the end to taste)
1/3 cup Marsala cooking wine
1/2 cup sour cream
Combine first 3 ingredients in a large skillet and bring to a boil, reduce heat to medium.
Add potatoes, onion and garlic, stir and then combine all of the spices and cook over medium for 10 minutes stirring occasionally. If potatoes start to stick add another TBS of olive oil and 1/4 cup hot water.
Add the additional Marsala wine after potatoes have cooked for 10 minutes. Allow potatoes to cook another 10 or until tender when pierced by a fork.
Right before serving, stir the sour cream into the potatoes while still in skillet.
Serve and enjoy!
*I have not done this with fresh dill yet, but feel free to experiment.
*If you love the taste of Marsala use a 1/2 a cup instead of a third.
