- 1kg/2lb 4oz baby or new potatoes
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 is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.