Baby potato fondants

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

  • Prep:5 mins
    Cook:1 hrs 10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 147
  • fat 6g
  • saturates 3g
  • carbs 21g
  • sugars 3g
  • fibre 1g
  • protein 2g
  • salt 0.11g

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
MPU 2

Method

  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.

  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.

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