Garlic Potatoes
Garlic potatoes without cream are surprisingly rich and flavourful. Olive oil and garlic make this an easy and reliable side dish for almost any meal.
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
Calories: 279kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 424mgPotassium: 918mgFiber: 3gSugar: 3gVitamin A: 14IUVitamin C: 18mgCalcium: 24mgIron: 2mg
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