Potatoes with White Wine and Herbs

White wine and herbs – an irresistible combination.


  • lb (700 g) potatoes, cleaned
  • fl oz (40 ml) olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon flour
  • Sea salt and freshly ground black pepper
  • 5 fl oz (150 ml) white wine
  • 5 fl oz (150 ml) chicken stock
  • Small handful of chopped herbs


Use little potatoes, all of one size. If they are larger, cut in quarters. Heat the oil, add the onion and garlic and cook until they begin to change colour. Stir in the flour, add the seasoning, white wine and stock. Add the potatoes and the herbs, bring to the boil and cook until the potatoes are tender and the liquid has reduced.

When a dental expert visited the island of Tristan da Cunha he examined 150 of the islanders and found that 131 of them had perfect teeth. The eldest inhabitant, E. Samuel Swain, aged seventy-five was found to be a dental marvel. Potatoes are the mainstay of the islanders’ diet.