Garlic potatoes without cream? Yes – and still just as rich and delicious. The secret lies in a generous amount of olive oil, which soaks into the potatoes and keeps them soft and flavourful. Rubbing garlic onto the baking dish may seem like a small detail, but it makes a noticeable difference and lifts this classic dish to another level.
You can easily vary garlic potatoes with different herbs such as thyme or rosemary. If you prefer, you can also use melted butter instead of olive oil – or a mix of both. These potatoes work perfectly as a side for meat or fish, but they are just as good served on their own as a simple vegetarian dish.
More about potatoes and varieties:
https://en.wikipedia.org/wiki/Potato
FAQ – frequently asked questions
Why don’t garlic potatoes cook evenly?
The most common reason is uneven slicing. Try to cut the potatoes into thin, evenly sized slices so they cook at the same rate.
Which type of potatoes works best?
Waxy potatoes are the best choice because they hold their shape well during cooking.
Can you prepare this dish in advance?
Yes. You can pre-cook the potatoes and finish them in the oven just before serving.
What goes well with garlic potatoes?
They pair well with meat, fish, or vegetarian dishes and work as a versatile side for many meals.
Wine pairing for garlic potatoes
It depends on what you serve them with, but a lightly oaked Chardonnay works especially well with garlic potatoes.
Garlic Potatoes
Ingredients
- 1.2 kg waxy potatoes
- 4 cloves garlic
- 100 ml about ⅓ cup olive oil
- ¼ tsp ground white pepper
- ½ tsp sugar
- 1 tsp salt
Instructions
- Peel the potatoes and slice them into thin, even slices – a mandoline slicer works very well here. Place the potatoes in a large bowl. Season with salt, sugar, and white pepper. Drizzle generously with olive oil and toss well to coat evenly.
- Peel the garlic cloves and cut them in half. Rub the cut sides over the bottom and sides of an oven dish. Leave the remaining garlic cloves at the bottom of the dish.
- Transfer the potatoes into the dish, arranging them as evenly and tightly as possible. Cover the dish with foil.
- Bake at 200°C (392°F) for about 45 minutes. Remove the foil, increase the temperature to 225°C (437°F), and continue baking until the top is golden and slightly crispy. Keep an eye on the potatoes so they do not burn.
Notes
- Slice the potatoes as evenly as possible for consistent cooking. A mandoline slicer makes the process faster and more precise.
- Do not be shy with olive oil – it replaces cream and gives the dish its richness.
- Rubbing garlic into the baking dish adds flavour without burning the garlic on top.
- You can add herbs or a bit of cheese towards the end for variation.
Nutrition
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