Roasted Fingerling Potatoes, Broccolini Florets, Luxardo Cherry – Port Wine Reduction Recipe
Make Roasted Fingerling Potatoes, Broccolini Florets, Luxardo Cherry – Port Wine Reduction Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Wash the fingerling potatoes and cut them in half lengthwise. Place them on a baking sheet and drizzle with olive oil, salt, black pepper, and fresh thyme. Toss to coat evenly.
- 2
Roast the Potatoes
Spread the potatoes in a single layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are golden and tender, flipping halfway through.
- 3
- 4
Make the Port Wine Reduction
In a small saucepan over medium heat, combine the port wine and Luxardo cherries. Bring to a simmer and reduce the heat to low, allowing it to cook for about 10-15 minutes, until it thickens slightly.
- 5
Combine and Serve
Once the potatoes are done roasting, mix in the blanched broccolini. Drizzle with the port wine reduction and garnish with additional Luxardo cherries if desired. Serve warm.