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Potatoes cooked in bay-infused milk

Potatoes cooked in bay-infused milk

A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

The ultimate Sunday lunch side dish, these creamy potatoes add a powerful herbal note to the table

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal334
fat20g
saturates12g
carbs33g
sugars9g
fibre2g
protein8g
low insalt0.5g
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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

Method

  • 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.

  • 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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Overall rating

A star rating of 4.2 out of 5.6 ratings
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