16 Reviews of Garlic Potatoes

From: Across the Ocean

On Aug 30, 2004

Sorry I didn't trust you Sue, and I only used half the garlic, but it was heaven. I also didn't have fresh thyme so I used dried roasmary instead. Thanks.

From: Bergy

On Oct 17, 2004

These potatoes are pure garlic heaven. Love the fingerling potatoes I am so happy that I have enough left to make these again in a day or so. I love garlic when it gets really brown & crunchy. I served these with rack of lamb, fresh garden carrots, steamed, mixed wax & green beans also steamed picked in the garden 5 minutes before cooking. MMMM really fantastic dinner Thanks Sue — posted Aug 17, 2004,1 Added comments: I made these with roasted garlic, The garlic got very crisp -excellent flavor used raw potatoes with the garlic 350F for 45 minutes MM

From: pinkpeppercorns

On Jun 18, 2006

I forgot to mention in the comment I just made that my garlic got a wee bit burned waiting for the potatoes to cook (even though I used baby potatoes). Next time I make them, I'll let the potatoes roast a bit before adding the garlic to the roasting pan.

From: aviva

On Apr 2, 2005

These potatoes were sooo delicious! When my family saw me getting the garlic ready they thought I was crazy...then they tasted the final result and were wowed. I ended up estimating the amounts of salt, pepper, and dried thyme I used. I also used Yukon gold potatoes cut into chunks because I couldn't find the other potatoes.

From: Barb Gertz

On Aug 11, 2004

Oh My Gosh, these potatoes are SOoooo good and the garlic is yummy. I used fingerling potatoes that I got at the farmers market, Used EXTRA garlic as we love garlic. Made the recipe as stated. I am getting more of the fingerling potatoes, so I will be making these again soon. Thank you Sue L for posting the recipe.

From: Hey Jude

On Aug 11, 2004

Terrific potatoes Sue. I made these with fresh, white farmer's market potatoes, cut into chunks. I halved the recipe for just my husband and myself and have some leftovers that I plan on making into hash browns for breakfast for the two of us. Thanks for the recipe!

From: Sandi (From CA)

On Aug 16, 2005

We eat garlic around here like there's no tomorrow which makes this dish right up our alley. I dove into the leftovers today and when I stuffed myself on them and still had some left, I plowed directly into the garlic and finished those puppies off. The potatoes are now lonely, but I'll have their garlic-infused loveliness tonight. Mmmmm!

From: Sherri at the Beach

On Oct 30, 2008

I too cut back on the garlic, but the dish was great. Loved the roasted garlic that was produced along with the potatos. Thanks!

From: EpicureAngela

On Apr 25, 2006

Closest I could get were new reds, which worked fine. Halved them, and let the mixture refrigerate about 8 hours. Used a good brand EVOO, which really added to the flavor, and 1 T kosher salt. Also a bit more thyme and garlic than called for (2 fave flavors for potatoes). Had some leftover garlic, used with crackers (like we do with regular roasted garlic). Very tasty recipe!!!

From: ms_bold

On Sep 14, 2004

Add me and my hubby to list of those who love these potatoes. I had baby Dutch yellow potatoes on hand...they worked perfectly. We served them up with BBQ'd baby back ribs and fresh green beans tossed with a bit of crumbled bacon. Mmmmm. It was a great meal.