- Jewish Learning
I love potatoes (who doesn’t?!), but they don’t always love me back. My solution: leave the potato peels in my mash for added fiber and less guilt! Then the only way to make potatoes even better is by adding soft-as-butter garlic confit. The garlic cooks slowly in oil and caramelizes until sweet and creamy — the perfect complement to just about anything.
2 pounds (1 kilogram) baby red potatoes
2 tablespoons garlic oil
1/4 cup garlic confit (recipe below)
2 sprigs thyme, from the confit
salt, to taste
pepper, to taste
2 heads garlic, peeled
5 sprigs thyme
1 cup Bartenura Olive Oil or chicken fat
To make the garlic confit, place the garlic cloves and thyme into an oven-safe dish and cover with olive oil or chicken fat.
Cover and bake at 250°F (130°C) for one and a half hours, until cloves are soft and creamy.
Place the potatoes in a pot of salted water (do not peel) and bring to a boil. Lower the heat to a simmer and cook until the potatoes are fork-tender. Drain well.
Mash the potatoes with a potato masher and stir in the garlic cloves, garlic oil, and 2 sprigs of thyme from the confit. You may leave the garlic cloves whole or mash into the potatoes until creamy. Season to taste with salt and pepper.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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