Tender, almost crumbly young potatoes that melt in a buttery interior, while the outside develops a golden‑crisp crust. An ideal side dish that will impress even the most demanding guests.

Ingredients

8 serv.

young or new potatoes kg
garlic clove↗1
leave whole, but crush once
bay leaf↗2
dry white wine200ml ml
butter↗50g g

Step-by-step instructions

1
Place the young potatoes, whole garlic cloves, and bay leaves in a large skillet. Pour in the dry white wine, add the butter and cover with a lid. Set over medium heat and simmer for 1 hour, until the wine evaporates and the potatoes absorb the aromatic buttery juice.
2
Reduce the heat to low and continue frying the potatoes in the buttery mixture, periodically shaking the pan and turning the potatoes, until they are fully cooked and the skins turn golden‑brown and crispy. Serve straight from the skillet, sprinkled with sea salt.

Source: bbcgoodfood.com

Original recipe ↗

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