Nigella Lawson Sticky Garlic Potatoes Recipes

GARLIC ROAST POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss in a large oven tray and pour over the oil, smulching around with your hands to mix well. Separate the head of garlic into cloves adding them to the tray, and roast for about 1 hour, turning once or twice during that time, until crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.

CREAMY POTATO GRATIN

Steps:

• Preheat the oven to 500 degrees F.
• Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.
• Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
• This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.

NIGELLA LAWSON STICKY GARLIC POTATOES

Steps:

• Bring a pan of salted water to a boil, and cook the potatoes for 30 minutes. Drain, and put back into the dry pan.
• Peel the garlic cloves and put them in the dry pan with the potatoes.
• Mash the potatoes and garlic so they are cracked and split. They can be done ahead up to this point and left in the pan but leave the lid off, so they don't get watery.
• Preheat the oven to 425 degrees F and slip a roasting pan in to heat up at the same time.
• When the oven is hot, pour the oil into the pan and leave it to heat up for 10 minutes.
• Carefully tip the potatoes and garlic into the hot oil and cook for 15 minutes.
• Turn the potatoes over and cook another 15 minutes until browned and crispy. Serve immediately.