Cabernet Sauvignon Roasted Potatoes

The subtlest hint of fresh Cabernet Sauvignon grape flavor from the oil lifts these local spuds into the realm of nearly ethereal.  

Snowy roads have kept me closer to home than usual lately, but I discovered some local organic Russets, purchased from my CSA farmer's stand at the Richland Farmers' Market, lolling around in my produce drawer. (Yes, Jeanne, that would be the "Humi-drawer," for those of us who remember the glory days of the Frigidaires!)

A light massage with grapeseed oil, a dusting of salt, pepper and thyme (rescued just before the single-digit temperatures blackened the herb garden), and these taters are ready to go.

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CABERNET SAUVIGNON ROASTED POTATOES

Glorious amounts of creativity can be applied to this recipe ... different flavored oils, different herbs, even different kinds of potatoes.  

4 local organic Russet spuds, peeled and quartered lengthwise
1 tablespoon Apres Vin Cabernet Sauvignon (or other flavor) grapeseed oil
Salt
Pepper
Thyme

Rub olive oil all over quartered potatoes.  Arrange on Silpat-lined baking sheet.  Sprinkle with salt, pepper and thyme.  Roast at 400 degrees for 45 minutes or until potatoes are tender.