The baked garlic potatoes are delicious, crispy on the outside and soft on the inside, but the important thing is the garlic in this recipe, do you know it?
The Aglione of the Val di Chiana is a variety of giant garlic typical of the Tuscany region, mainly cultivated in the provinces of Arezzo, Siena, and Perugia. It belongs to the same family as common garlic (Allium sativum), but it stands out for unique characteristics that make it a highly sought after and appreciated product in Tuscan cuisine.
The aglione is related to common garlic but much milder in taste, almost sweet, with very large cloves, in fact, a head of aglione containing 5 or 6 cloves can weigh 200 grams or more, and aglione can be eaten both raw and cooked.
The most famous dish is pici all’aglione known also outside Tuscany, but it is also used to make sauces with yogurt or simply as we will use it today, as a sauce cooked in a pan and then added over the potatoes that go in the oven.
An appetizing and tasty side dish that, even with a lot of aglione, does not repeat in your mouth like regular garlic as it does not have the substance that causes this effect.
If you don’t plan to go to Tuscany, specifically to the Val di Chiana where it is produced, I recommend buying it online. There are many producers who ship it throughout Italy, and I assure you that you won’t regret it.
Otherwise, you can make the same recipe with good local garlic.
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Let’s immediately discover after the photo how to prepare the baked garlic potatoes!!!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Autumn, Winter
Ingredients for baked garlic potatoes
- 2.2 lbs potatoes
- 4 cloves garlic
- 3 tbsp extra virgin olive oil
- 1 oz butter
- 1 sprig rosemary
- 3 pinches salt
Tools
- 1 Baking pan
Preparation for baked garlic potatoes
To prepare the baked garlic potatoes, first peel and wash the potatoes very well, then cut them into not too small wedges.
Boil them for 5 minutes in plenty of slightly salted water.
Meanwhile, focus on the garlic, peel the cloves and cut them into thin slices.
Stew it in a pan with oil and butter over low heat (it should not color) until it becomes soft.
If necessary, add a few tablespoons of hot water, it needs at least 10 minutes in total.
Once the garlic is soft, blend it with an immersion blender with the liquid left in the pan.
Place the pre-cooked potatoes in a baking tray with parchment paper, spread the garlic sauce on top, a pinch of salt, and some sprigs of rosemary.
Bake in a preheated oven at 392°F for at least 20 minutes, turning the potatoes halfway through cooking to brown them evenly.
The baked garlic potatoes are ready to be served piping hot and…
ENJOY YOUR MEAL
Unlike common garlic, aglione is characterized by having much larger cloves, which can weigh up to 70-80 grams each. Even the bulbs are significantly larger, with a weight usually exceeding 500 grams. This feature makes it easily distinguishable from traditional garlic.
How to store baked potatoes with garlic
You can store them in the refrigerator for 2 days in an airtight container, and they are also delicious at room temperature.
