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1 shallot, minced

¼ cup dry white wine

1½ cups water

1 teaspoon salt

Pinch of saffron threads

3 tablespoons butter, cut into pieces

1 Heat the oil in a large saucepan over medium-high heat. Add the potatoes and shallot and sauté until the shallot is translucent, 3 to 4 minutes.

2 Add the wine, water, salt, and saffron, and bring to a boil. Simmer for about 10 minutes, until the potatoes are tender. Do not overcook or the potatoes will turn to mush. Drain well.

3 Return the potatoes to the pan. Add the butter and stir until melted. Serve hot.

Kitchen Note: A garnish of chopped parsley is lovely with this dish.

Garnishing with Green

There isn’t a lot of green in winter vegetables, with the exception of kale and collard greens. Many dishes just beg for a garnish of parsley. If you have some on hand — growing in your garden or in a box on the windowsill — use it freely.

If you can’t keep some plants going through the winter, consider chopping a few bunches from your summer planting, putting it in a ziplock bag, and storing it in the freezer. Use as needed.

Potatoes with Dill and Sour Cream

Serves 6

If you love to slather a baked potato with butter and sour cream, consider this alternative. While not exactly a low-fat dish, it does make a little butter and sour cream go further, with rich-tasting results.

3 tablespoons butter

2 pounds (6 medium) thin-skinned potatoes, peeled and cut into ½-inch cubes

1 onion, diced

2 garlic cloves, minced

¼ cup dry white wine

1¾ cups water

1 teaspoon salt

¼ teaspoon black pepper

1 cup sour cream

1 tablespoon dried dill

1 Heat the butter in a large saucepan over medium-high heat. Add the potatoes, onion, and garlic, and sauté until the onion is translucent, 3 to 4 minutes.

2 Add the wine, water, salt, and pepper, and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain and transfer the potatoes to a heated serving bowl.

3 Add the sour cream and toss gently until well combined. Sprinkle with the dill. Serve immediately.

Kitchen Note: The easiest way to warm a serving bowl is to fill it with hot tap water and let it sit for a few minutes, then drain and wipe dry. Most hot dishes are enhanced by being served in warmed bowls.

Hasselback Potatoes

Serves 4

Created and named in a Stockholm restaurant, these dressed-up roasted potatoes are sometimes called “hedgehog” potatoes because of their appearance. The goal is a potato that is crispy on the outside and creamy inside, like a roasted potato, and that looks terrific.

4 russet (baking) potatoes

¼ cup freshly grated Parmesan cheese

1/3 cup fresh breadcrumbs

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon crushed dried rosemary

1 teaspoon paprika

1 teaspoon salt

1 Preheat the oven to 450°F. Oil a shallow baking dish just large enough to hold the potatoes without crowding them.

2 Peel the potatoes and place on a cutting board. Cut a narrow slice from the bottom of each potato to help the potato lie flat and not roll. Place a wooden chopstick on each side of the potato lengthwise. Slice each potato crosswise down the length of the potato, making the cuts ¼ inch apart, and cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato.

3 Combine the Parmesan, breadcrumbs, 1 tablespoon of the oil, garlic, rosemary, paprika, and salt in a small bowl and mix well. Brush the potatoes with the remaining 2 tablespoons oil and pat the breadcrumb mixture on top of each potato. Transfer the potatoes to the prepared baking dish and cover the dish with aluminum foil.

4 Bake for 45 minutes. Remove the foil and bake 15 to 30 minutes longer, until the potatoes are crisp on the outside and tender within. Serve hot.

Two-Potato Latkes

Serves 4–6

Hannukah is the world’s first and only holiday dedicated to fuel efficiency. It marks the miracle of a tank of oil fueling a light for eight days instead of the expected one day. Fried potato pancakes, or latkes, are the traditional food for