Directions

1. Mix potato starch with ½ cup warm water & set aside.
2. Put your thyme, shallots, and garlic in a pan with 1 tsp olive oil and let cook for 30 seconds or until aromatic. Then add your Pinot Noir and let it reduce for a five minutes.
3. Next add your beef broth, stirring occasionally until reduced, 10 minutes or so.
4. As that cooks, put your diced potatoes on medium heat with some butter and oil, stirring until crispy on all sides.
5. Once sauce is reduced, add in your potato starch mixture with some salt and pepper as needed. Stir to combine and cook until heated through, 2 minutes.
6. Once potatoes are crispy and sauce is at desired texture, plate potatoes with some cheese curds, topping with sauce and parsley. Enjoy!