Les Patates à l’Ail

Garlic potatoes

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

This is a simple recipe for ‘stewed’ potatoes from the foothills of the Pyrenees where they are sometimes called patates – a frequent dialect word for them. This recipe is for garlic lovers. Put in as many cloves as you like; the aroma fills the kitchen and the potatoes absorb the flavour wonderfully.


  • 750 g ( lb) potatoes, preferably Bintjes or other waxy variety
  • 6 cloves


Peel and slice the potatoes thinly. Dry them well. Peel and crush the garlic and heat it in the fat in a heavy bottomed casserole (or non-stick pan) with a good-fitting lid. When the aroma of garlic becomes really enticing (but don’t let it burn), add the potatoes. Turn them in the fat to distribute the garlic. Cover and cook slowly for 20–30 minutes, checking from time to time to be sure they