Blue potatoes from the Pasadena farmers’ market
Blue potatoes with slivered garlic
Adapted from the Fingerlings with Slivered Garlic recipe on p. 411 of Deborah Madison’s Vegetarian Cooking for Everyone
Olive oil
1 pound small All Blue potatoes scrubbed and sliced into about 1/3-inch thick rounds
6 big garlic cloves (or more small ones) sliced thinly
Salt and freshly ground pepper
Preheat the oven to 425 degrees Fahrenheit.
Oil a small shallow baking dish (with some of the olive oil). Layer the potatoes in the dish with the garlic. Drizzle with oil. (About 3 tablespoons in addition to what was used to oil the dish — I don’t really measure, I just rub a little oil on the bottom and sides of the dish and then pour a little more oil down each row of potatoes for flavoring.) Season with salt and pepper.
Add a few tablespoons water to the dish, then cover and bake until tender, about 40 to 50 minutes. Remove the foil and bake for about 20 minutes longer until the potatoes brown on the bottom.
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Gavin and I think they might be caramelizing when they brown underneath in this recipe. They taste pretty amazing. If any food bloggers out there can confirm or deny whether or not it is possible to caramelize blue potatoes, please let us know.
These look so beautiful! I’m inspired to make them, but first I need to buy a shallow baking dish. So I don’t need to cut the garlic at all?
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My bad! Yes, yes — this is key — slice the garlic into thin little slices and put the slices here and there between the potato slices.
I can never get over what incredible pictures you take! Do you do this for a living? I’d love to have a food magazine filled with your photos!
I can smell and taste them from here!
Wow, blue potatos. What is next. I honestly don’t know if I would have believed it if not for the amazing picture you took of the blue potatos. Sounds like a great recipe. I don’t usually cook but maybe I can try it.
Sarah (aka Hollywood), I swear, every day I love you more. Thanks everybody! Let me know how the recipe works for you if you try it. I am new to the adapting recipes world (as I have already discovered by initially forgetting to mention/copy down that the garlic should be sliced thinly). I hope I’ve remembered everything now. If not, email me and I’ll invite you over and cook it for you here!