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.
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.
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