Garlic Potatoes (Metric)

Customary 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 20 ml.
Sunflower or canola oil 45 ml.
Garlic, finely sliced 125 ml.
Olive oil, extra virgin 90 ml.
Red pepper, crushed 4 ml.
Flat-leaf parsley, chopped 30 ml.
Black pepper, freshly ground 4 ml.
Canola oil, or enough to fill the pan 7 cm. deep 2 liters


  1. Place the potatoes, 6 liters of cold water, and 10 ml. 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 sunflower or conola 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 7 ml. 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 7 cm. of oil over medium-high heat in a deep medium-size skillet to 175°C. 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 2 ml. 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.

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