Cubed Potataoes with Garlic and Sage
I am using a cook book that I like very much called "Jacques Pepin: Fast Food My Way". There is a recipe for cubed potatoes with garlic and sage. The recipe is for about 1.75 pounds of potata. It also says that you are suppose to use *24* cloves of garlic!!! 24 cloves! That seems like too much. I was wondering if this is a mistake. Thanks for any help.
No such thing as too much garlic.
Here is an interesting potato tip I picked up from Jose Andres' cooking show. Peel the whole potato. Set down on the table. With a paring knife slice inwards horizontally about 1-2 inch. Twist the knife to break off a chunk. Break off the lower piece. Continue on until you have done the whole potato. Cut into smaller chunks if desired. A little more interesting than plain cubes. Might hold the sauce/seasoning better too.
Depends on how the garlic is prepared. 24 cloves of raw garlic? Yeah, that's a lot. 24 cloves of cooked/roasted garlic? I probably use that much in my garlic mashed potatoes, and I make about 2 lbs of potatoes at a time. Not excessive, at least to my tastes.