Cook the garlic cloves in the salted water, at a simmer, covered, for about 15 minutes, then purée the garlic through a sieve back into its cooking water. Rub an oven casserole with olive oil, pack in half the potatoes, distribute the bay leaves, salt lightly (or not at all, depending on the saltiness of the garlic water), add the remaining potatoes, and pour over the garlic water and purée—the potatoes should be well covered with liquid, but not drowned. Dribble olive oil over the surface and cook in a 400° oven for 45 or 50 minutes . . .
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.