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Student-style potatoes

Student-Style Potatoes

Cheap, easy, and fast—and best of all, genuinely delicious! Right after my husband and I met, he raved about a certain recipe. He and his college buddies used to throw this tasty main dish together in the dorm kitchen, quick and good. One day, when we were suddenly visited by guests—fellow students just like us—and there was nothing in the house, I remembered this clever dish.

Varvara

Recipe author

Composition / ingredients

Servings:

Potatoes

Garlic

Sunflower oil

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 29 % 8 g

Carbohydrates 64 % 18 g

147 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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So, if guests turn up out of the blue and you have nothing special to offer them, make student-style potatoes. First, prepare what we call the garlic "slurry." For this, it's best to crush the garlic with a garlic press and stir in some fragrant sunflower oil—the kind you'd pick up at a farmers' market is ideal. Only then do you put the potatoes on to cook. Why not boil the potatoes first? Because, as the former students who invented this recipe insist, the potatoes shouldn't be allowed to cool. As soon as the potatoes are done, peel them, salt them, and dip them into the garlic mixture—or you can simply pour it over the potatoes cut into pieces.