WEEKDAYS 1e|12c|p

Caramelized Garlic with Potatoes

Mario Batali
Servings: 6
1 to 30 min

Twenty cloves of garlic (yes, you read that right) set this dish apart from all other potato recipes

  • Ingredients
  • step-by-step directions
Caramelized Garlic with Potatoes
  • 3 pounds Yukon Gold Potatoes (peeled)
  • Kosher Salt and freshly cracked Black Pepper
  • Extra Virgin Olive Oil
  • 20 cloves Garlic
  • 1/2 cup Sweet Vermouth
  • In a large pot, cover the potatoes with cold water by at least an inch. Bring the pot to a boil and season generously with salt. Cook the potatoes until a knife easily pierces through the potatoes. Strain.
  • In a small saute pan over medium heat, add about 4 tablespoons of olive oil. Caramelize the garlic until the cloves reach a deep golden color. Remove the garlic from the  pan and deglaze with Vermouth.
  • Working in batches, add the potatoes to a food mill. Once all the potatoes are milled, toss in the garlic and the deglazed Vermouth. Stir in about 1 cup olive oil and stir until the mixture is smooth and creamy. Adjust seasoning and serve while still hot.
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