welsh five-minute potatoes
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In Wales, it's called 'Tatws Pum Munud' which translates to "five minute potatoes", though that's a bit deceptive because it actually takes 25 minutes minimum to prepare. Everyone has their favorite version, so there are dozens of variations of this recipe. Traditionally it was a stew-like main dish served on a plate (rather than in bowls) with a loaf of bread and plenty of butter. But more recently, it's served as a hearty potato side dish that's especially popular during winter months. In Wales, it's typically served with Worcestershire sauce at the table, for an optional flavor boost.
yield
4 serving(s)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For welsh five-minute potatoes
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1 Tbspolive oil
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6 slicesthick bacon, cut into 2-inch strips
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2 smonions, halved and cut into thin rings
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10 babypotatoes, cut into 1/4-inch slices
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3 cupslow-sodium beef stock (700ml)
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1 tspsalt
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1 tspblack pepper
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worcestershire sauce, to serve (optional)
How To Make welsh five-minute potatoes
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1Heat olive oil in a large skillet over medium heat. Add bacon and onion rings, and cook about 6 to 7 minutes until the bacon is lightly browned and the onions are soft.
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2Layer the potato slices over the bacon and onions, and don't worry if the skillet seems crowded as the potatoes will reduce a bit after cooking a bit. Add stock to the skillet, and simmer until the potatoes are beginning to soften, about 5 minutes.
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3Reduce heat to low and cook for 20 minutes or until the potatoes are soft and cooked through, stirring frequently to blend all the ingredients.
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4Season with salt and pepper, and serve with bread on the side.
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5Optional: A sprinkle or two of Worcestershire sauce can be floated on top of each serving, for added flavor.
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