Bay Infused Potatoes
Serves: 4 Prep Time: 10 minutes Cook Time: 25 minutes
An ideal accompaniment to the cured beef fillet or any beef dish.
Ingredients
- 1kg/2lb small new potatoes, cooked and halved
- 1 red onion, peeled and halved
- 2 whole garlic cloves, peeled
- 5-6 bay leaves, torn
- 40g/1½oz butter
- 10ml/2tsp extra virgin rapeseed or olive oil
- 5ml/1tsp ground paprika
Method
- Place the potatoes, onions, garlic and bay leaves in a large pan of boiling, salted water and cook for 15-20 minutes, or until almost tender. Drain and set aside to cool. Remove and discard the garlic cloves and bay leaves. Cut the onions into wedges.
- Heat the butter, oil and paprika in a large non-stick pan over a moderate heat. Add the potatoes and onion wedges, tossing gently. Cook for 3-4 minutes.
- Transfer and serve with the cured beef fillet.
Method
- Place the potatoes, onions, garlic and bay leaves in a large pan of boiling, salted water and cook for 15-20 minutes, or until almost tender. Drain and set aside to cool. Remove and discard the garlic cloves and bay leaves. Cut the onions into wedges.
- Heat the butter, oil and paprika in a large non-stick pan over a moderate heat. Add the potatoes and onion wedges, tossing gently. Cook for 3-4 minutes.
- Transfer and serve with the cured beef fillet.
