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Baby potato fondants

Baby potato fondants

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

Nutrition: per serving
HighlightNutrientUnit
kcal147
fat6g
saturates3g
carbs21g
sugars3g
fibre1g
protein2g
low insalt0.11g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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