Potato is ideally combined with a wide variety of products, but it is especially good in partnership with garlic. This is a win-win option and always a worthy result - an unusual taste familiar to everyone.
Garlic potatoes: general principles of preparation
Potatoes in most recipes with garlic are cooked, roasted or baked.
Boil potatoes in salted water for 20-25 minutes. It all depends on the size, so it is better to choose the same tubers. If necessary, large potatoes are cut into several pieces. So that the potatoes do not boil, it is placed in cold water and covered with a lid. Water should completely cover the potatoes. Readiness can be checked with a fork or knife. Just pierce the potatoes, if soft and pierced easily - then ready.
The principles of cooking potatoes in their uniforms are about the same. It is advisable to choose new potatoes. Wash the tubers thoroughly and put in the pan. Add cold water and salt. Salt protects potatoes from peel damage during cooking. The water should cover the potatoes and be 2 cm higher. Cook over high heat under the lid. Cook for 20 minutes.
Before frying potatoes, they wash them, peel them and cut them into sticks of the same size. To make the crust crispy, chopped potatoes are washed at least 3 times. So starch is washed off the surface. Thanks to this procedure, the potatoes will not stick together. After rinsing, potato sticks are laid out on a towel to rid them of excess water. For frying, a cast-iron pan with a thick bottom is more suitable. Pour the vegetable oil and let it heat up. After put the potatoes. Do not stir often; cook over high heat. 2-3 minutes before the readiness reduce heat, salt and close the lid.
For baking, it is better to choose potatoes with a high starch content. It is distinguished by an elongated oval shape and a light brown peel. The flesh of such potatoes is crumbly and soft. First, the tubers are washed, peeled and cut into slices of the right size. Then spread on a baking sheet, oiled, and sent to the oven. Cooking time depends on the size of the tubers. On average, it is about an hour at a temperature of 200-220 degrees. You can bake in the whole foil, then you have to wait 30-40 minutes.
Garlic can be added to the potatoes with whole heads, skipped through a press, cut into cubes or slices, the taste qualities do not change.
Among the additional ingredients in dishes that use potatoes with garlic, the main assistants are most often sour cream, mayonnaise, herbs, vegetable or olive oil.
Potatoes with garlic in the oven
A simple and mouth-watering dish in which sour cream is involved in addition to the main ingredients. It is prepared quickly, the recipe helps out in cases when someone urgently needs to be fed.
Ingredients:
• Potato - 500 gr;
• Garlic - 4-5 cloves;
• Butter - 100 gr;
• Sour cream - 1 tbsp .;
• Greens, salt.
How to cook:
Boil the potatoes until half ready and open in half. Pay attention to the size of the tubers, if the pieces are large, you can divide them into two more parts. This is done so that the potatoes are well and evenly fried.
Prepare the garlic mixture before sending it to the oven. Take a deep bowl and mix in it butter, sour cream, chopped garlic, greens. Pepper, salt and mix well to get a homogeneous mixture.
Pour the potatoes with the resulting mass and place in the preheated oven. Since the potatoes were cooked in advance, keep them in the oven for no more than 20 minutes. The optimum temperature is 200 degrees.
Potatoes in the oven with mayonnaise and garlic
Mayonnaise with garlic is a wonderful addition to many dishes, in combination with potatoes it is especially tasty. The dish is baked for about an hour, it always attracts attention on the table.
Ingredients for 2 servings:
• Potato - 3-4 pcs;
• Garlic - 2 cloves;
• Mayonnaise - 50 gr;
• Vegetable oil;
• Greenery;
How to cook:
Wash and peel the potato. Pre-boil is not necessary. Mix mayonnaise and minced garlic in advance. While the mixture is infused, make 3-4 longitudinal cuts with a depth of 0.5 cm in each tuber with a knife.
Lubricate the potatoes with vegetable oil, place on a baking sheet and put in the oven.
After 15 minutes, remove, lubricate the oil again, and after a mixture of mayonnaise and garlic. Bring to readiness and decorate with greens.
Potatoes with mayonnaise and garlic
One of the most popular recipes with simple ingredients. The oven is not needed, the pan will help out, while the taste does not suffer.
Ingredients:
• Potato - 1 kg;
• Garlic - 3-4 cloves;
• Mayonnaise - 250 gr;
• A bunch of dill;
• Oil for frying, salt
How to cook:
First, the sauce is prepared. For this, chopped garlic, greens and mayonnaise are mixed. If desired, you can add your favorite spices. The mixture should be infused for at least 20 minutes.
During this time, you can prepare potatoes. Cut it into circles no thicker than 3 mm and fry in a pan until golden brown.
We spread on napkins, so the potatoes give away excess oil.
Choose a beautiful dish and arrange the potatoes. Gently salt and grease with mayonnaise sauce. Serve hot.
Chicken and garlic potatoes
In our case, it’s not necessary to cook potatoes separately. Garnish and meat will be inseparable.
Chicken should not be too big and fat. It is better to chop it into pieces, so the products will reach readiness at the same time. The meat is tender and juicy, and the potatoes are soft and aromatic.
Ingredients:
• Chicken - 500 gr;
• Potato - 500 gr;
• Garlic - 2-3 cloves;
• Vegetable oil - 4 tbsp;
• Pepper, salt, spices for chicken;
How to cook:
Season the chicken with salt, pepper, sprinkle with spices and leave for 30 minutes. So the meat will absorb flavors. After the chicken is fried for 10 minutes on both sides on high heat. For the meat to fry, it is necessary to reduce the fire, cover the pan with a lid and keep the chicken for another 30 minutes.
Peel and slice the potatoes. 15 minutes before the meat is ready, potato slices are laid out in a pan. Add chopped garlic and a little salt. Keep cooking over medium heat.
As soon as the potatoes are soft, the dish is ready. You can add dill and parsley, serve hot.
Chicken with potatoes and garlic in the oven
Cooking options for this dish are many. We will tell you about the simplest. The chicken will turn out tender, and the potatoes will be friable and fragrant.
Ingredients:
• Chicken -1 carcass;
• Potato - 1 kg;
• Garlic - 1 head;
• Mayonnaise - 3-4 tbsp;
• Salt pepper;
How to cook:
Chicken cut into pieces, garlic into large pieces. Salt the meat, sprinkle with pepper, anoint with mayonnaise and stuff with garlic. We put the chicken on a greased baking sheet and put it in the oven for half an hour. Cook at 180 degrees.
Cut peeled potatoes into even circles. They should not be too thin, about 0.5 cm. The potato is added to the meat 40 minutes before being cooked. It is better to place the mugs in the center of the pan, and carefully distribute the chicken around the edges. Occasionally pour potato with chicken fat, if it is not enough, you can add water.
Chicken and Potato and Garlic Recipe
In this case, use chicken breasts and fragrant lemon. You can improvise and vary the taste of the finished dish. Do not like breasts? Try the hips, and lime is a good alternative to lemon.
Ingredients:
• Chicken breasts - 1 kg;
• Potato - 1 kg;
• Garlic - 1 head
• Butter - 200 gr;
• Lemon - 1 pc;
• Pepper, salt, herbs: parsley, dill, thyme, tarragon.
How to cook:
Cut potatoes into large pieces and boil until half cooked. Cut the breasts, it is desirable to adhere to the size of potatoes.
Combine butter with salt, herbs and chopped garlic. Stir the mixture well and squeeze the lemon into it. If there is a blender, you can mix products with it.
With the resulting mass, grease the chicken pieces and lay them in a deep baking dish. Potatoes are distributed around the meat. You can put garlic cloves between the pieces. Cook in the oven for 1 hour at 200 degrees.
Preheat the oven beforehand. Keep an eye on the dish and do not forget to periodically water the meat and potatoes formed in the baking fat sauce. So the dish will be more juicy and well-browned.
Potatoes with garlic and cheese
All the ingredients of this dish are perfectly combined. The taste will manifest itself in full force, if you follow all the rules of preparation and add cheese in time. Precision is important here. So that the cheese does not burn out, but melted, it should be sprinkled no earlier than 5-10 minutes before the potatoes are ready.
Ingredients:
• Potatoes - 1 kg;
• Garlic - 1 head;
• Hard cheese - 200 gr .;
• Mayonnaise - 3 tbsp;
• Greens, salt, pepper.
How to cook:
Wash, peel and cut the potatoes with a knife on each tuber. The accordion should turn out, so we make the cuts carefully, not completely.
For garlic sauce, combine chopped garlic, mayonnaise, salt and herbs. Thoroughly mix the mixture and fill it with each cut. Do this carefully so as not to damage the shape of the potato. Put the tubers on a greased baking sheet. Preheat the oven to 180 degrees. At the first stage, the dish is cooked for half an hour.
Then we take out a baking tray with potatoes and sprinkle each potato with grated cheese. Again, send in the oven and hold no more than 10 minutes. During this time, the cheese will melt, and the potatoes will be soft.
Potato wedges baked with garlic and soy sauce
A wonderful recipe with an oriental accent. The presence of soy sauce gives the dish an unusual taste. Potatoes before meeting with the oven should be peeled and boiled until half cooked.
Ingredients:
• Potato - 1 kg;
• Soy sauce - 20 ml;
• Garlic - 3 cloves;
• Vegetable (olive) oil - 1/3 cup;
• Salt and your favorite spices;
How to cook:
To get started, mix soy sauce, oil, garlic (after the press) and spices. With salt, be careful, in her soy sauce it is enough.
We cut the semi-finished potatoes into even slices and put them on a baking sheet. Silicone mat or parchment paper will not be superfluous. Pour garlic soy sauce into each slice and place in the oven. Cook at 180-200 degrees for 15-20 minutes. Hot this dish tastes better.
Potatoes with garlic and dill
Dill in this recipe is no less significant than the main components, potatoes with garlic. Tastes and aromas are very well combined. This is a great side dish for fish and meat dishes. If you serve a vegetable salad or salty crunchy cucumbers, you get a complete dish on its own.
Ingredients:
• Potatoes - 500 gm;
• Garlic - 3 cloves;
• Butter - 30-40 g;
• A bunch of dill;
• salt;
How to cook:
Wash the dill and chop finely. Peel and pass the garlic through a press.
Peel the potatoes and cook in advance until cooked. Until it cools down add butter, dill and garlic.
Cover the pan and shake it thoroughly so that the ingredients are combined and the tastes are mixed.
Potatoes with garlic and red bell pepper
This is one of the stew potato options. The dish has Spanish roots; it always turns out multicolor, moderately spicy and tasty. Cooking time 50-60 minutes.
Ingredients:
• Potato - 1 kg;
• Garlic - 2-3 cloves;
• Sour cream - 4 tbsp;
• Bulgarian red pepper - 1 pc;
• Salt, pepper, parsley, dill.
How to cook:
Potatoes cut into 3-4 pieces, depending on the size of the tubers. Pieces must be the same.
For dressing, mix sour cream with herbs, garlic and pepper. Grind garlic and greens, cut red pepper into small cubes. Salt, pepper and pour the ready-mixed mixture of potatoes, laid on a deep baking sheet.
Add a glass of hot water, the potatoes should be covered completely. Sent in the oven and hold for about an hour. Occasionally stir the potatoes and add water if necessary. As a result, the liquid should evaporate. Ready potatoes are crumbly. Red pepper cubes must retain their shape.
Garlic Potatoes - Tips & Tips
Peeling boiled potatoes will be faster if you cut the root of each root crop around the circumference before cooking. After cooking, dip the potatoes in cold water. The skin is removed in a few seconds, easily and without problems.
To prevent the jacket potatoes from falling apart, add lemon juice to the water. Vegetables will remain whole, the taste will change and will please. Many with the same purpose put in a pan a slice of pickled cucumber or pour cucumber pickle.
Potatoes will boil faster if you add a little vegetable or butter to the water.
The cooking time and the softness of the potatoes depend on the variety, the size of the pieces, and therefore whether you use the lid or not. Potatoes cook faster with a lid. Thin sticks or lobules may turn out to be too dry, and vice versa, thick ones risk not frying. Try to keep the same size.
To quickly peel the garlic, fill it with hot water and leave for half an hour. After this procedure, the husk leaves without resistance, while not sticking to the hands. By the way, you can get rid of the garlic smell by rubbing wet hands with salt and rinsing in cool water.
So that when frying, the garlic does not burn and retains its taste, add it to the pan no earlier than five to five until the potatoes are fully cooked. To prevent the garlic from becoming bitter after frying, stir it and watch for a color change. Once it has a golden hue, remove the pan from the heat.
Old garlic will save nothing. Pay attention to quality, if garlic is soft, flabby and yellow, it is better not to use it. He is practically devoid of aromas and frying will not save him.
Among the products that are considered the best in addition to potatoes with garlic, the most popular are pickles, sauerkraut, lard, fresh vegetable salads, tomato sauce.
