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Buttery baby potatoes

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A satisfying accompaniment for any main meal especially a roast. This recipe is suitable for vegetarians and is very easy to cook.
A satisfying accompaniment for any main meal especially a roast. This recipe is suitable for vegetarians and is very easy to cook.
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe A satisfying accompaniment for any main meal, especially a roast dinner. These soft buttery potatoes will melt in your mouth

Ingredients

  • 1kg (2¼lb) baby or new potatoes
  • 1-2 cloves garlic, peeled, left whole and squashed
  • 2 bay leaves
  • 40g (1½oz) butter
  • 200ml (7fl oz) white wine
  • Sea salt, for serving

Instead of wine, you can add vegetable or chicken stock.

Method

  1. Put the potatoes, garlic and bay leaves in one layer in a large pan. Add the butter and pour in the wine. Put the lid on the pan and cook over a med heat for about 45 mins, until the wine has almost been absorbed and the potatoes are tender.
  2. Take off the lid and let the potatoes sizzle and brown in the juices for 10-15 mins, turning the potatoes until the skins are golden and crispy. Sprinkle with salt for serving.

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