Pommes de Terre a l’Ail

Sautéed Potatoes with Garlic

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

An easy way to infuse potatoes with the spirit of Nice.


  • 6 garlic cloves, unpeeled and cut in half
  • 3 tablespoons olive oil
  • 3 tablespoons peanut oil
  • 12 to 18 medium-sized potatoes, diced
  • salt
  • freshly ground black pepper
  • ½ cup chopped fresh basil or parsley


Crush the garlic cloves on a board with your closed fist or the broad wooden end of a heavy knife.

Heat the oils in a heavy-bottomed pan, add the garlic and sauté for 2 minutes. Add the potatoes, salt, and pepper. Lower the flame, cover, and cook, turning often with a spatula, for 20 minutes, or until tender.

Remove the garlic cloves and drain off the excess oil. Put the potatoes in a serving dish and add the basil or parsley. Toss gently and serve.