The BBC Good Food logo
Baby potato fondants

Baby potato fondants

By
Rating: 4 out of 5.7 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • 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
Advertisement

Ingredients

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content