Andouille Steamed Potatoes

By Yankee Magazine

Jul 20 2015


Until Matt Tropeano shared this recipe for Andouille Steamed Potatoes, we’d never tried steaming spuds with wine. This technique imparts so much flavor that it’s now our favorite way to jazz up potatoes. Spicy sausage and fresh herbs take the dish to intensely flavorful heights.


8-10 servings


1 tablespoon plus 3 tablespoons extra-virgin olive oil
1 1/4 pounds cured (dry) chorizo, linguiça, or other spicy sausage, halved lengthwise and cut into 1-inch lengths (see “Note,” below)
5 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium-size tomato, diced
3 pounds fingerling potatoes, unpeeled, halved lengthwise
2 cups dry white wine
2 teaspoons chopped fresh thyme
Garnish: 1 tablespoon fresh oregano leaves


Heat 1 tablespoon of the oil in a Dutch oven over medium heat; then add the sausage and garlic and stir until the garlic is translucent and fragrant.

Add the salt, pepper, and diced tomato, and cook, stirring, 2 minutes.

Add the potatoes and pour the wine over all. Stir; then bring the wine to a simmer. Reduce the heat to low, cover, and steam the potatoes until they’re fork-tender, 15 to 18 minutes. Stir in the thyme.

Transfer to a serving platter, drizzle with the remaining olive oil, and garnish with the oregano.