This easy and delicious recipe for Mary Berry Garlic Potatoes is a perfect side dish for any meal. With crispy edges and a creamy, buttery garlic flavour, it’s quick to prepare and uses simple ingredients you likely already have. Enjoy the comforting warmth and rich taste that will elevate any dinner!
This Garlic Potatoes Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needed
- 75g butter, softened
- 1kg medium-sized potatoes (e.g., Maris Piper), sliced into 1cm (½in) slices
- 150ml chicken stock
- 1 garlic clove, crushed
- Salt and freshly ground black pepper
How To Make Garlic Potatoes
- Preheat the oven to 200°C/180°C fan/Gas 6. Grease a 1.75-litre (3-pint) shallow roasting tin or ovenproof dish with 25g (1oz) of the softened butter.
- Arrange the potatoes in neat, overlapping rows in the tin. Season generously with salt and pepper, then pour the chicken stock over the potatoes.
- Bake the potatoes in the preheated oven for about 30 minutes, allowing them to soften slightly.
- Prepare the garlic butter by mixing the remaining 50g (2oz) of butter with the crushed garlic.
- Dot the garlic butter over the partially baked potatoes and return the tin to the oven. Turn up the heat to 220°C/200°C fan/Gas 7 and bake for an additional 15 minutes, until the potatoes are golden and crispy on top.
Recipe Tips
- Use the right potatoes: For best results, use medium-sized, waxy potatoes like Maris Piper. They hold their shape well and become crispy on the outside while soft inside.
- Don’t skip the seasoning: Make sure to season the potatoes well with salt and pepper before baking. This ensures the flavour is even throughout.
- Part-bake for extra crispiness: If you’re short on time, part-bake the potatoes in the stock for up to 6 hours in advance. This will help them crisp up better when finished in the oven.
- Use good quality stock: Chicken stock adds rich flavour to the potatoes. For a deeper taste, use homemade or a good-quality store-bought stock.
- Watch the final bake: Keep an eye on the potatoes during the last 15 minutes of baking. The higher temperature will give them a beautiful golden, crispy top, but they can burn quickly, so check them often.
How To Store & Reheat Leftovers
- Refrigerate: Putt leftover garlic potatoes in an airtight container in the fridge. They will stay fresh for up to 3 days.
- Freeze: Store leftover garlic potatoes in an airtight container or freezer bag for up to 1 month.
- Reheating: To reheatleftover garlic potatoes, simply place them in the oven at 350°F for 7 minutes, or until hot and crispy. You can also reheat them in a microwave for 2 minutes , but they won’t get as crispy
Nutrition Facts
Serving Size: 1 serving (about 1 cup)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 200mg
- Potassium: 450mg
- Total Carbohydrate: 23g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 3g
More Mary Berry Recipes:
Mary Berry Garlic Potatoes
Description
This easy and delicious recipe for Mary Berry Garlic Potatoes is a perfect side dish for any meal. With crispy edges and a creamy, buttery garlic flavour, it’s quick to prepare and uses simple ingredients you likely already have. Enjoy the comforting warmth and rich taste that will elevate any dinner!
Ingredients
Instructions
- Preheat the oven to 200°C/180°C fan/Gas 6. Grease a 1.75-litre (3-pint) shallow roasting tin or ovenproof dish with 25g (1oz) of the softened butter.
- Arrange the potatoes in neat, overlapping rows in the tin. Season generously with salt and pepper, then pour the chicken stock over the potatoes.
- Bake the potatoes in the preheated oven for about 30 minutes, allowing them to soften slightly.
- Prepare the garlic butter by mixing the remaining 50g (2oz) of butter with the crushed garlic.
- Dot the garlic butter over the partially baked potatoes and return the tin to the oven. Turn up the heat to 220°C/200°C fan/Gas 7 and bake for an additional 15 minutes, until the potatoes are golden and crispy on top.
Notes
- Use the right potatoes: For best results, use medium-sized, waxy potatoes like Maris Piper. They hold their shape well and become crispy on the outside while soft inside.
- Don’t skip the seasoning: Make sure to season the potatoes well with salt and pepper before baking. This ensures the flavour is even throughout.
- Part-bake for extra crispiness: If you’re short on time, part-bake the potatoes in the stock for up to 6 hours in advance. This will help them crisp up better when finished in the oven.
- Use good quality stock: Chicken stock adds rich flavour to the potatoes. For a deeper taste, use homemade or a good-quality store-bought stock.
- Watch the final bake: Keep an eye on the potatoes during the last 15 minutes of baking. The higher temperature will give them a beautiful golden, crispy top, but they can burn quickly, so check them often.
Mary Berry Garlic Potatoes