Potatoes in garlic (Papitas al ajillo) from Mexico: The Cookbook by Margarita Carrillo Arronte

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Notes about this recipe

  • lorloff on February 23, 2020

    These easy to make potatoes were delicious. We used small purple potatoes whole. Added Diamond salt to the boiling water. Increased the garlic to 6 cloves. Heated the garlic in olive oil very slowly on low to infuse the oil fully without browning the garlic. Used a Mexican chili seed mix at the end and sprinkled some fresh chopped cilantro on at the end just before serving. Using the broiler was a great idea. The potatoes boiled and the oil was being infused with garlic while I prepared the rest of dinner. Will definitely make again.

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