Potatoes cooked in bay-infused milk
- Matt Tebbutt
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Serves 6
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.3 out of 5.7 ratingsRate
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The ultimate Sunday lunch side dish, these creamy potatoes add a powerful herbal note to the table
Vegetarian
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Three-hour pork belly
A star rating of 4.8 out of 5.114 ratings
Ingredients
Nutrition
Units:
MetricUS
-
100g salted butter
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1kg small salad potato
scrubbed of their skins
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6-8 bay leaves
fresh or dried
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about 850ml/1.5pt full-fat milk
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Nutrition: per serving
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kcal334
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fat20g
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saturates12g
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carbs33g
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sugars9g
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fibre2g
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protein8g
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salt0.5g
low
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Method
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step 1
Melt the butter in a large saucepan and throw in the potatoes and some seasoning. Colour gently all over for 10 mins or so.
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step 2
When the potatoes are nicely golden, add the bay leaves and milk, making sure potatoes are covered. Gently simmer for 20 mins until the potatoes are cooked through. Turn off the heat and leave to infuse in the milk until ready to serve. Drain and serve.
Recipe from Good Food magazine, October 2010
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A star rating of 4.3 out of 5.7 ratings
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