Cook to Cook: The addition of water to a sauté of garlic may seem odd, but adding a small amount of water lets the garlic mellow and soften without any chance of it becoming burned or bitter. This is a technique to take into any recipe where you want a caramely, soft garlic flavor with no bite.
Note: These reheat well and hold in the refrigerator 2 days. Refresh the lemon after reheating.
2. Thin slice the garlic in a food processor, remove and set aside. Then thin slice the skin-on potatoes. Drop the potatoes into the boiling water. Simmer 6 to 8 minutes until tender, and drain in a colander, shaking away excess water.
3. Put the empty pot back on stove (don’t worry if there are traces of potato starch), film it with olive oil, and set over medium heat. Add the sliced garlic, the salt, pepper, and hot pepper flakes along with a few spoonfuls of water.
4. Cook, uncovered, over medium heat for 5 minutes to soften the garlic, adding more water if necessary to keep the garlic from browning. Add the oregano and cook until fragrant, about 30 seconds. Turn potatoes back into the pot. Lightly crush the potatoes while blending them with the sautéed garlic, and season to taste. Fold in the parsley, scallions, and lemon juice. Turn into a bowl and serve.
Part of Lynne's Americana Thanksgiving
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.