Nigella Lawson Sticky Garlic Potatoes Recipes

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.

POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)

Steps:

• Preheat oven to 425°; butter a shallow baking dish or gratin.
• Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
• Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
• Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
• Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.

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.