Potatoes cooked in bay-infused milk
The ultimate Sunday lunch side dish, these creamy potatoes add a powerful herbal note to the table
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
- Melt the butter in a large saucepan and throw in the potatoes and some seasoning. Colour gently all over for 10 mins or so.
- 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.
Per serving
334 kcalories, protein 8g, carbohydrate 33g, fat 20 g, saturated fat 12g, fibre 2g, sugar 9g, salt 0.5 g
Recipe from Good Food magazine, October 2010.
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http://www.bbcgoodfood.com/recipes/782638/
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Ingredients
- 100g salted butter
- 1kg small salad potato , scrubbed of their skins
- 6-8 bay leaves , fresh or dried
- about 850ml/1.5pt full-fat milk
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
Ingredients
- 100g salted butter
- 1kg small salad potato , scrubbed of their skins
- 6-8 bay leaves , fresh or dried
- about 850ml/1.5pt full-fat milk
Per serving
334 kcalories, protein 8g, carbohydrate 33g, fat 20 g, saturated fat 12g, fibre 2g, sugar 9g, salt 0.5 g
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25 May 2011
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21 September 2011
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17 May 2012
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