What better way to celebrate Irish heritage than with these crispy and garlicky potatoes? These were absolutely delicious and a pretty simple set up. The only thing to keep in mind is they do take a while to cook in the oven. However, as long as you are patient these are an amazing side dish or hangover cure!
- Large russet potatoes, peeled (I used 5 but you can adjust depending on the number of people)
- 4 cloves of garlic, sliced very thin
- olive oil
- salt and pepper
- 2-3 tablespoons of butter (vegan or regular depending on your diet)
Preheat the oven to 425F.
I chose to peel the russet potatoes because my niece and nephew were over and potato skin is just not worth the argument! Take your peeled russet potatoes and thinly slice them vertically. Try your best not to slice all the way through to the bottom so that the potato stays intact. However, if and when you do accidentally slice all the way through, do not worry. The smaller chunks of sliced potatoes actually work nicely to fill in the spaces in the pan!
When the potatoes are all sliced, place them in an olive oil coated pan (I used a medium-sized lasagna dish). Then begin to slice your garlic cloves. Try to slice the garlic in thin long strips. Then take the sliced garlic and place it in between the layers of potatoes. You can place them in every other layer or just spread the garlic out evenly between each potato.
Then drizzle olive oil over each sliced potato. Followed by salt and pepper to taste. Place the pan into the oven and set the timer for an hour (60 minutes). About half way through you will need to drizzle a tiny bit more olive oil onto each potato. To avoid adding too much extra olive oil, I used a small baster to soak up the olive oil at the bottom of the pan and drizzle it right back onto the potatoes. Try to get the oil in between the layers so that these potatoes really crisp up and cook evenly. (If needed you can add a little bit more olive oil to the pan).
Then when timer goes off check your potatoes. Depending on your oven, you may need to leave the potatoes in for a bit longer. To check if cooked, use a fork and poke to see if they are tender. My oven is the absolute worst, so naturally I needed to add an extra 10-15 minutes of cook time. (Luckily the Irish beer was flowing and I had the patience of a saint!)
To ensure a nice crispy decadent flavor, melt 2-3 tablespoons of butter (dairy or dairy-free). Drizzle that onto each potato and broil for 5 minutes. This should help to get that nice browned edge on each slice and to really ensure the potatoes are cooked!
When the broiling is done, you can remove this dish from the oven and serve. I like to serve mine right in the pan. This will keep the potatoes warm and let them sit in all the delicious oils! You can slice the large potatoes into smaller chunks or leave whole and serve.