Garlic potatoes
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The garlic potatoes are made without cream. A dash of olive oil gives the potatoes the juiciness they need. The garlic rubbed into the edges of the bed ensures a mouth-watering taste sensation.
Ingredients for six
1 kg of firm potatoes 3-6 cloves of garlic 1 dl of olive oil; 1/4 tsp white pepper 1/2 tsp sugar 1 tsp salt
Peel the potatoes and cut into very thin slices – mandolin is a great helper here. Put the potatoes in a fair-sized bowl. Season with salt, sugar and white pepper. Add a generous splash of olive oil and toss well.
Peel and chop the garlic. Rub the garlic cloves into the bottom and sides of the baking dish. Sprinkle the remaining garlic cloves over the bottom of the baking dish.
Place the potatoes in the dish, trying to pack them as tightly as possible. Place the foil on the bottom of the pan.
Bake the garlic potatoes in a 180°C oven for three quarters of an hour, then remove the foil and turn up to 210°C. Roast the garlic potatoes for 15-25 minutes.
Vegetarian dishes World of garlic
