Name: Les Patates à l’Ail (Garlic potatoes)
Yield: Serves 4
Cuisine: French
Ingredients: 6 cloves garlic; 2 tablespoons goose fat; 750 g (1½ lb) potatoes, preferably Bintjes or other waxy variety; salt, pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

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.

Ingredients

750 g (1½ lb) potatoes, preferably Bintjes or other waxy variety
6 cloves

Method

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