This sumptuous side dish uses small new potatoes cooked until buttery-soft inside with crispy skins on the outside
Prep:5 mins
Serves 8
1kg/2lb 4oz baby or new potatoes1 garlic clove, left whole but smashed once2 bay leaves200ml dry white wine50g butter
STEP 1Put 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 2Reduce 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.
