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welsh five-minute potatoes

Recipe by
Vickie Parks
Renton, WA

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

  • 1 Tbsp
    olive oil
  • 6 slices
    thick bacon, cut into 2-inch strips
  • 2 sm
    onions, halved and cut into thin rings
  • 10 baby
    potatoes, cut into 1/4-inch slices
  • 3 cups
    low-sodium beef stock (700ml)
  • 1 tsp
  • 1 tsp
    black pepper
  • worcestershire sauce, to serve (optional)

How To Make welsh five-minute potatoes

  • 1
    Heat 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.
  • 2
    Layer 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.
  • 3
    Reduce heat to low and cook for 20 minutes or until the potatoes are soft and cooked through, stirring frequently to blend all the ingredients.
  • 4
    Season with salt and pepper, and serve with bread on the side.
  • 5
    Optional: A sprinkle or two of Worcestershire sauce can be floated on top of each serving, for added flavor.