Potatoes with Garlic

Patate Croccanti al Burro d’Aglio

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 8 potatoes, 150 g/5 oz each
  • 200 ml/7 fl oz meat stock or vegetable stock for vegetarians
  • salt and freshly ground black pepper
  • 50 g/2 oz butter
  • 1 clove garlic, crushed


    Peel the potatoes and cut in slices ½ cm/¼ in to 1 cm/½ in from the base of each. Be careful not to cut through. Place the potatoes in a dish, pour over the stock and season with salt and freshly ground black pepper.

    Mix the crushed garlic and butter together and spread between the slices and over the potatoes. Cook uncovered in an oven preheated to 180°C/350°F/gas 4 for 1 hour. The stock will be absorbed and the potatoes golden.