Saturday, February 25, 2012

How to make Creamy Garlic Potatoes

Here's another yummy, easy-to-make recipe I've got from Good Food magazine. It is from a French-born chef and well known cookery writer, Richard Bertinet. I've tried it and now its fast becoming a yummy habit, especially for my fussy son who loves this dish and demands it now as a matter of right. Kids will love this and so will grown-ups.

Here's how to get started while making creamy garlic potatoes:

Ings:
Enough potatoes to fill your tummy (cut in squares)
5 to 6 garlic cloves
Few drops of oil (i used peanut oil for this recipe)
Double cream 200 ml

Method: Heat the oil in a heavy pan, tip in the potatoes and let it get coated with oil. Season with salt and pepper. When all the potatoes are well coated with oil and you see them becoming sticky as they release starch into the pan, add the garlic and enough cream to just cover the potatoes like a warm layer. Take the pan off, check your seasoning. Tip the potatoes into the oven-proof dish.

Keep your oven-proof dish on a baking tray. It will keep your oven safe in case the creamy layer bubbles over. You can add a generous layer of grated cheddar cheese (it's not in the original recipe but I did this to make it yummier) and leave it to bake for about 30 to 40 mins. Serve with crusty bread and lots of love.



♥♥  I thank you with all my heart for reading my post. I dedicate this post with love and gratitude to all those who enjoy cooking for their loved ones. REQUEST: Please SHARE this article on your favorite social networks. Every share, like or tweet makes me reach out to more people who enjoy experimenting with new and easy to make recipes. I am grateful and I appreciate you for doing so. ♥♥

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