Baby potato fondants

Baby potato fondants

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(2 ratings)

Prep: 5 mins Cook: 1 hr, 10 mins

Easy

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: per serving

  • kcal147
  • fat6g
  • saturates3g
  • carbs21g
  • sugars3g
  • fibre1g
  • protein2g
  • salt0.11g
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Ingredients

  • 1kg/2lb 4oz baby or new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 garlic clove, left whole but smashed once
  • 2 bay leaf
  • 200ml dry white wine
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments, questions and tips

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Comments (4)

chrisbartlett's picture
5

Great for a dinner party as can be left on the hob unattended. Make sure you use a wide pan to let the potatoes colour in the buttery juices, a small pan will just steam them and not get any colour. We have done these so many times and always a success with the guests, they don't spoil if left for slightly longer than stated either.

isabella1234's picture
5

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
5

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!

Questions (2)

gillmatt's picture

Can I start these earlier in the day, let them cool off and then put them into the oven to brown off? If so, how long should they be in there? Don't want to be messing about with saute pan on top of oven while eating my starter!!!!

goodfoodteam's picture

Thanks for your question. We haven't tested these in the oven and would suggest sticking to the hob as you'll need to turn them to brown and crisp them. You could take the potatoes to the end of stage 1 earlier, then do stage 2 before serving.

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