Baby New Potatoes with Garlic & White Wine
These little baby potatoes are pure comfort on a plate. Simmered slowly in white wine, butter, garlic, and fragrant bay leaves, they soak up all the flavours before getting a golden, crispy finish. Simple, indulgent, and utterly addictive, they’re the perfect side for any meal - or just for sneaky spoonfuls straight from the pan!
Ingredients:
- 1 kg baby potatoes
- 1 garlic clove, smashed
- 2 bay leaves
- 200 ml white wine
- 50 g butter
- Sea salt, to finish
Method:
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Put the potatoes, garlic, and bay leaves in a large lidded pan (saucepan or frying pan). Pour over the wine, add the butter, and cover. Simmer over medium heat for 1 hour, until the wine has evaporated and the potatoes are coated in buttery juices.
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Reduce heat to low. Sizzle the potatoes in the buttery mixture, shaking the pan and turning them occasionally, until cooked through and the skins are brown and crisp.
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Serve straight from the pan with a sprinkling of sea salt, and some crispy shallots.