Braised Potatoes and Carrots

Braised Potatoes and Carrots
(adapted from The Italian-American Cookbook)

5 tbl olive oil
1 ¼ lbs large red potatoes, cut into 1 ½ inch pieces (Red potatoes do taste the best, but you can use any kind of potato and it will still be delicious, I like to peel them)
3 carrots, cut into 1 ½ inch pieces
1 medium yellow onion, sliced
3 garlic cloves, chopped
8 fresh sage leaves, sliced (Ground Sage will work, about 1/2 - 1 tsp according to your taste preference)
1 ½ to 2 tsp fresh rosemary leaves, or ¾ tsp dried
2 4-inch sprigs fresh thyme, or ½ tsp dried
Salt, preferably kosher
Freshly ground black pepper
½ cup dry white wine, such as Soave (Substitute for white wine: 1 part white vinegar, 1 part water - so for this it would be ¼ cup vinegar, ¼ cup water)

In a large saute pan, heat 4 Tbsps of the olive oil over medium-high heat.  Add potatoes and carrots and cook, stirring, until browned, about 10 minutes.  Add the onion and cook, stirring, until all the vegetables are nicely browned, 3 to 5 minutes.  Add the garlic and the remaining Tbsp of olive oil, and cook, stirring, for 2 minutes.  If the vegetables brown too rapidly, reduce the heat to medium.

Add the sage, rosemary, and thyme, and season with salt and pepper to taste.  Add the wine and 3/4 cup of water.  Bring to a boil, reduce the heat to medium ,cover, and cook for 6 to 8 minutes.  Uncover and continue cooking until the potatoes are tender and the liquid has thickened so it is just thick enough to coat the vegetables, 3 to 4 minutes. (if necessary, add a little more water to coat the vegetables).