Seasonal local food recipe No.319 – Frank’s slow cooked potatoesPosted on March 28th, 2016 No comments
I’m not sure where the idea for this potato dish comes from, but my husband’s version brings back childhood memories of a similar recipe my Mum used to dish up. I like it served with slow roast lamb.
1 kg potatoes, peeled
2 cloves garlic, finely grated
a splash of white wine
freshly ground black pepper
Slice the potatoes the thickness of a pound coin. Place a sheet of aluminium foil (about 90 cm by 30 cm) on a baking tray, grease half of it with some olive oil and cover with a layer of sliced potatoes. Sprinkle with a little of the grated garlic. Build up the layers until all the potato and garlic have been used and top with freshly ground black pepper.
Add a good splash of white wine and a drizzle of olive oil then fold the other half of the foil over and crimp the edges together to make an airtight parcel. Place in the bottom of the oven at 150°C/Gas mark 2 for 1.5 – 2 hours. Be careful of a sudden release of steam when opening up the parcel . Serve immediately.
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