- Active Time 20m
- Total Time 55m
These potatoes get a generous dose of garlic from both chopped garlic and garlic-infused oil. If you cook this dish in a nonstick pan, you can use less oil.
- 1/2 cup olive oil (1/3 cup for nonstick pans)
- 3 whole cloves garlic, peeled
- 1 large Spanish onion, diced
- 2 large Idaho potatoes (about 1 pound total), peeled and sliced 1/4-inch thick
- 3 cloves garlic, chopped fine
- 4 plum tomatoes, peeled, seeded, and diced
- 1 teaspoon salt; more to taste
- 1/2 teaspoon freshly ground black pepper; more to taste
Heat an 8- or 9-inch skillet over medium heat. Pour in the olive oil and add the whole garlic cloves. Cook the garlic until browned, about 8 minutes. Discard the cloves.
Add the diced onion to the pan. Sauté in the oil until light brown, about 12 minutes. Remove the onions from
the pan with a slotted spoon.
Add half of the potato slices to the oil. Top them with an even layer of the onions, chopped garlic, tomatoes, salt, and pepper. Top with the remaining potato slices.
Cook the potatoes until browned, about 15 minutes, and then turn the potatoes over, pressing down on them with a spatula. (You don’t have to turn all the potatoes at once; the potato cake will still keep its shape.) Continue cooking until the underside is brown and the potatoes are tender throughout, about another 15 minutes. Slide from the pan onto a serving platter and serve immediately.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
235 calories; 18g total fat; 0mg cholesterol; 397mg sodium; 17g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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