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Garlic Potatoes

Garlic Potatoes


  • Potatoes 800 grams
  • Garlic 5-7 cloves
  • Dill 20 grams
  • Sunflower oil 2 tbsp
  • Lard 1 tbsp
  • Pecorino cheese
  • Parsley (greens)

  1. Peel cherry-type young potatoes and put in the pot, add 1 clove of garlic and sunflower oil, bring to a boil and blanch for 10-12 minutes.
  2. Peel garlics and put in the blender with greens.
  3. Add salt and lard to a mixture and mix well.
  4. Put potatoes on baking pan, season with greens mixture, put in an oven preheated to 200 degrees. Serve with grated Pecorino cheese and fresh parsley.

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