|2||lb. yellow or red potatoes, peeled and cut lengthwise into quarters or sixths to make 1-inch-thick wedges, rinsed well to remove their starch, and drained|
|4 to 5||medium shallots, thinly sliced|
|1||cup dry white wine|
|½||cup black olives, pitted if desired|
|2||Tbsp. extra-virgin olive oil, plus additional for drizzling if desired|
|1||Tbsp. fresh thyme leaves or 1 teaspoon dried thyme|
|¾||tsp. kosher salt|
This content is from the book The Improvisational Cook by Sally Schneider.
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