Garlic Potatoes

Metric version of recipe

Yields 8 portions

Ingredient Amount
Potatoes, thin skinned, medium, preferably Kennebec, scrubbed and cut into 1-inch cubes 4 ea.
Salt, divided use 4 tsp.
Sunflower or canola oil 3 Tbsp.
Garlic, finely sliced ½ cup
Olive oil, extra virgin 6 Tbsp.
Red pepper, crushed ¾ tsp.
Flat-leaf parsley, chopped 2 Tbsp.
Black pepper, freshly ground ¾ tsp.
Canola oil, or enough to fill the pan 3 inches deep 8 cups

Method

  1. Place the potatoes, 6 quarts of cold water, and 2 teaspoons of salt in a large saucepan. Bring to a boil over high heat, reduce the heat to medium-low, and simmer for 12 to 15 minutes, or until about half cooked – just tender but still very firm.
  2. Heat the 3 Tbs. sunflower or canola oil over medium heat in a medium sauté pan and add the garlic. Cook the garlic, stirring, until it just begins to brown, 2 to 3 minutes. Remove from the heat and immediately add the olive oil, red pepper, parsley, pepper, and 1 ½ teaspoons of the salt. Stir together and keep in a warm oven or on very low heat, taking care not to cook the garlic any further.
  3. Heat 3 inches of canola oil over medium-high heat in a deep medium-size skillet to 350°F. Fry the potatoes until golden brown and crisp, 13 to 15 minutes. Remove from the heat, drain on a rack, then place in a mixing bowl. Stir in the remaining ½ teaspoon salt. Finally, add the garlic sauce and gently toss together. Serve immediately.

Additional tips

Recipe credit: Daniel Olivella, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar II B on Friday, Nov. 3, 2006.

© 2017 The Culinary Institute of America