Baby potato fondants
This sumptuous side dish uses small new potatoes cooked until buttery-soft inside with crispy skins on the outside
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 1 hr 10 mins
- Put the potatoes, garlic and bay leaves in a large lidded sauté pan. Pour over the wine, add the butter and put the lid on the pan. Set over a medium heat and simmer for 1 hr until the wine has completely evaporated and the potatoes are coated in the buttery juices.
- Reduce heat to low, then sizzle the potatoes in the buttery mixture, shaking the pan and turning the potatoes occasionally until they are completely cooked through, and the skins are brown and crisp. Serve scooped straight from the pan with a sprinkling of sea salt.
PER SERVING
147 kcalories, protein 2g, carbohydrate 21g, fat 6 g, saturated fat 3g, fibre 1g, sugar 3g, salt 0.11 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1789638/
http://www.bbcgoodfood.com/recipes/1789638/
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Ingredients
- 1kg/2lb 4oz baby or new potatoes
- 1 garlic clove , left whole but smashed once
- 2 bay leaves
- 200ml dry white wine
- 50g butter
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 1 hr 10 mins
Ingredients
- 1kg/2lb 4oz baby or new potatoes
- 1 garlic clove , left whole but smashed once
- 2 bay leaves
- 200ml dry white wine
- 50g butter
PER SERVING
147 kcalories, protein 2g, carbohydrate 21g, fat 6 g, saturated fat 3g, fibre 1g, sugar 3g, salt 0.11 g
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13 December 2011
Chris rated and commented on this recipe
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