Garlic Potatoes

garlic-potatoes4

Serves 4
Prep Time 15-20 mins
Cooking Time 50mins approx
Ingredients

  • 1.5 kg 3lb potatoes (see Cook’s tips)
  • 140g/5oz Butter
  • 3 Large garlic cloves, crushed

Method

  • Melt the butter, and add the crushed garlic, stir, leave to one side (see Cook’s tips)
  • Peel and thinly slice the potatoes (see Cook’s tips)
  • Pour a small amount of the butter, garlic mixture in an oven proof bowl and brush round(see Cook’s tips)
  • Layer the sliced potatoes on top
  • Then brush with the butter, garlic mixture
  • Keep repeating the layers of butter and potatoes
  • Finish with the butter on top
  • Bake in a hot oven 220°C 425°F Gas mark 7 for approx 50 mins
  • Halfway through the cooking time, press the potatoes down firmly with a potato masher
  • At the end of the cooking time, insert a skewer to check if completely cooked, they should be soft all the way through, and nicely browned and crispy on top
  • If not, just put them back in the oven for another 10-15 minutes
  • When cooked, place a plate on top and carefully turn the bowl over

Cook's tips

  • Instead of using butter and adding the crushed garlic, you can use garlic butter.
  • Any potatoes will do, but King Edwards are the best, as they’ve got a good resistance to bruising and slugs
  • I use a mandolin
    for really thin slicing
  • You can either use a large pyrex bowl or a roasting dish of your choice. If you use a bowl, you can turn it over when cooked and cut it as a cake. Alternatively, dish up straight from the roasting dish

Equipment

  • Large pyrex bowl (2 pints/1Litre)or roasting dish

Shopping List

  • 1.5 kg/3lb potatoes
  • 140g/5oz Butter
  • 3 Large garlic cloves

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