Part of the reason we call it light, is because these potatoes are steamed in both stock and white wine. What a flavor profile that is. It's unique, but that should come as no surprise to fans of Debbie Wilson Berment. She stopped by Tonia's Kitchen to talk about her unique new cookbook, The Sagajo Experience. In this recipe, Debbie told Tonia that she uses kalamata olives and cooks the potatoes on a stovetop to make sure both the stock and the wine steams the potatoes to perfection. She serves the potatoes with green vegetables and uses this as a star side!
