Oven-baked potatoes with garlic sauce, parsley, and olive oil

Name: Oven-baked potatoes with garlic sauce, parsley, and olive oil - Janina A.
Ingredients: 1 kg potatoes; 1 head of garlic; 1 bunch of parsley; 100 ml olive oil; salt; pepper

Sezon - Oven-baked potatoes with garlic sauce, parsley, and olive oil by Janina A. - Recipia

Oven-baked potatoes with garlic sauce, parsley, and olive oil are perfect for days when you want a simple fasting meal without much preparation. The potatoes are cut in half, covered with a sauce made in a blender, and baked covered so that they cook well and absorb the flavors of garlic and parsley. In about 40 minutes, they are ready to be served immediately alongside your favorite salad. Quick Info Total time: approximately 40 minutes, plus the time needed to clean and prepare the ingredients Preparation time: not specified in the original recipe Baking time: approximately 40 minutes Servings: not specified; the quantity is for a tray of potatoes Difficulty: easy Recipe type: fasting food, main dish or side dish Ingredients 1 kg potatoes 1 head of garlic 1 bunch of parsley 100 ml olive oil Salt, to taste Pepper, to taste Preparation method 1. Peel the potatoes, wash them well, and cut them in half. If they are different sizes, try to get halves that are as close in size as possible so they bake at the same time. 2. Place the potato halves in an oven-safe dish. There is no need for complicated preparation of the dish, as the sauce already contains olive oil. 3. Peel the garlic and finely chop the parsley. Put them in a bowl together with the 100 ml of olive oil. 4. Blend the oil, garlic, and parsley until you get a green sauce with the garlic well minced. Season with salt and pepper to taste. 5. Pour the sauce over the potatoes in the dish and distribute it as evenly as possible. It is good for each potato to be touched by the sauce so that the flavor spreads during baking. 6. Cover the dish with aluminum foil and place it in the preheated oven. The original recipe does not specify the oven temperature, so it is important to use a preheated oven as you usually do for baked potatoes. 7. Let the potatoes bake for about 40 minutes. The time may depend on the size of the potato halves and the oven, so check towards the end to see if they are well cooked. 8. Serve the potatoes while warm, plain or alongside your desired salad. The garlic, parsley, and olive oil sauce remains the base flavor of the dish. Why I make the recipe often It is a practical recipe for fasting days, with few ingredients and without complicated steps. The sauce is prepared quickly, and the potatoes do not need to be boiled beforehand. Additionally, the quantity of 1 kg is sufficient for a hearty meal, whether as a main dish with salad or as a side dish. I also like that the garlic and parsley are distributed over all the potatoes through the blended sauce. If the ingredients were placed separately, it would be harder to get them evenly on the surface of the potatoes. Tips and variations Tips Cut the potatoes into halves of similar sizes. Very large ones will take longer than small ones, and baking may be uneven. The parsley should be chopped before being put in the blender so that the sauce forms more easily. The garlic is added to the blender along with the oil and parsley, then salt and pepper are added. Covering the dish with aluminum foil is part of the recipe steps and helps the potatoes cook in the dish without the sauce drying out too quickly. Do not skip this step. The amount of salt and pepper is adjusted to taste. The olive oil is already measured in the recipe, and its quantity contributes to the texture and flavor of the sauce. Substitutions If you do not have fresh parsley, the recipe will not have exactly the same flavor, as parsley is one of the main ingredients of the sauce. For the described result, use a bunch of parsley. Olive oil is the oil indicated in the recipe and combines directly with garlic and parsley. Changing it may alter the flavor of the dish, so for the original version, keep the 100 ml of olive oil. Variations You can adjust the flavor of the sauce by using more or less salt and pepper without changing the base recipe. Additionally, the potatoes can be cut into smaller halves if you want them to cook closer in time, but it is important to keep similar sizes between pieces. If you are preparing a smaller quantity, proportionally reduce all the ingredients. For a larger quantity, use a sufficiently large dish so that the potatoes can be arranged and covered with sauce. Serving ideas The potatoes are served warm with the desired salad. A simple salad is sufficient, as the potatoes already have the garlic, parsley, and olive oil sauce. The dish can be placed on the table as a main fasting dish or can accompany other fasting meals. Frequently asked questions Can I use whole potatoes? The recipe is written for peeled, washed potatoes cut in half. For baking as close to the indicated time as possible, it is recommended to follow this cutting. Do I need to boil the potatoes beforehand? No. In this recipe, the potatoes are placed directly in the oven-safe dish and baked covered with aluminum foil. At what temperature are the potatoes baked? The temperature is not mentioned in the original recipe. The only indication is that the dish should be placed in the already preheated oven. The indicated time is approximately 40 minutes. How do I know when they are done? The potatoes should be baked and easily pierced. The time of approximately 40 minutes is indicative and may vary depending on the size of the potatoes and the oven. Can I serve the potatoes cold? They can also be consumed after cooling, but the recipe recommends serving them warm. That is when the garlic and olive oil sauce is best felt on the potatoes. Nutritional values The values below are estimates for the entire quantity of the dish and may vary depending on the type of potatoes, the size of the garlic head, and the amount of salt used. For the entire recipe, the estimate is approximately 1,600-1,700 kcal, 170-180 g carbohydrates, 20-25 g protein, and 90-95 g fats. The majority of fats and calories come from the 100 ml of olive oil. Reported approximately per 100 g of dish, the potatoes may have approximately 145-155 kcal, 15-17 g carbohydrates, 1.5-2 g protein, and 8-9 g fats. These figures are approximate and do not replace a nutritional calculation made based on the weighed ingredients. Storage and reheating If there are leftover potatoes, let them cool and store them in the refrigerator in a covered container. It is preferable to consume them as soon as possible, as baked potatoes are better fresh. When reheating, heat only the amount you are going to serve. The texture may change after storage, and the potatoes will not have the same consistency as when they are taken out of the oven.

Oven-baked potatoes with garlic sauce, parsley, and olive oil

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