Baby potato fondants
- Good Food team
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Serves 8
Easy
Prep: 5 mins
Cook: 1 hr and 10 mins
A star rating of 4.6 out of 5.12 ratingsRate
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This sumptuous side dish uses small new potatoes cooked until buttery-soft inside with crispy skins on the outside
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Scandinavian roast turkey with prune & juniper stuffing & caramelised apples
A star rating of 4.5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1kg/2lb 4oz baby or new potatoes
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1 garlic clove
left whole but smashed once
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2 bay leaves
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200ml dry white wine
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50g butter
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Nutrition: per serving
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kcal147
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fat6g
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saturates3g
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carbs21g
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sugars3g
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fibre1g
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protein2g
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salt0.11g
low
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Method
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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.
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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.
Recipe from Good Food magazine, December 2011
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A star rating of 4.6 out of 5.12 ratings
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