Baby potato fondants

Baby potato fondants

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 8

This sumptuous side dish uses small new potatoes cooked until buttery-soft inside with crispy skins on the outside

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
147
protein
2g
carbs
21g
fat
6g
saturates
3g
fibre
1g
sugar
3g
salt
0.11g

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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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, December 2011

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Comments

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isabella1234's picture
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Lovely and easy to make, great for a dinner party.

jamgeorge's picture

Very simple and fluffy and moist inside,served with chicken perfect !

chrisbartlett's picture
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These are so simple and fabulous! We're going to do them on Christmas Day in addition to roast potatoes to give more much needed oven space when feeding 12 people!

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