New Potatoes with Wine
A deliriously different way of cooking new potatoes, this dish can be served as a light meal with crisply grilled bacon or topped with poached eggs, or as an unusual and tasty vegetable accompaniment to roast meat and poultry. Because this dish includes anchovies, it is also particularly suitable for serving with a main course of fish. Anchovies are salty, so only a very light seasoning of salt is necessary.
- 1 1/2 lb new potatoes scrubbed
- 1 oz butter
- 1/2 small can anchovies drained, soaked in milk for 20 minutes, then drained and chopped
- 1 tablespoon finely chopped fresh mint chives or parsley
- salt and freshly ground black pepper
- 1/4 pint dry white wine
- 1 tablespoon finely grated Parmesan cheese
- Heat the oven to 190°C (375°F) Gas 5 and grease a shallow ovenproof dish with half of the butter.
- Bring the potatoes to the boil in salted water, lower the heat and cook for 12-15 minutes or until barely tender. Drain and leave until cool enough to handle.
- Slice the potatoes into the prepared dish, sprinkling each layer with anchovies, mint, chives or parsley and salt and pepper to taste.
- Pour the wine oyer the top, then sprinkle evenly with Parmesan cheese and then finally dot the potatoes with the remaining butter. 5 Bake above centre of the oven for about 30 minutes or until the potatoes are cooked through and the top is crisp and golden brown. Serve at once, straight from the dish.
Calories: 245 kcal
Carbohydrates: 31 g
Protein: 9 g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 31 mg
Sodium: 109 mg
Potassium: 843 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 256 IU
Vitamin C: 34 mg
Calcium: 79 mg
Iron: 2 mg