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This recipe was uploaded by Allora Andiamo
2. Pour the wine into the pan and cook over a medium heat for approx. 1 minute.
3. Add the bay leaf, tomato sauce and parsley to the pan then add a couple of ladefuls of the stock. Allow the potatoes to simmer gently for approx. 30 mins, adding a litte more stock when necessary.
Note: Add just enough stock to keep the potatoes half covered. Once they're completely cooked, allow any leftover stock in the pan to evaporate. You should be left with a little sauce, just enough to coat the potatoes.
Serve at room temperature.