Melt the butter in a large saucepan and throw in the potatoes and some seasoning. Colour gently all over for 10 mins or so.
When the potatoes are nicely golden, add the bay leaves and milk, making sure potatoes are covered. Gently simmer for 20 mins until the potatoes are cooked through. Turn off the heat and leave to infuse in the milk until ready to serve. Drain and serve.
Difficulty: ................. intermediate
Preparation: ............ about 25 minutes
Servings: ................. 6
100g salted butter
1kg small salad potato , scrubbed of their skins
6-8 bay leaves , fresh or dried
about 850ml/1.5pt full-fat milk
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