Braised Potatoes And Garlic

Braised Potatoes And Garlic

• pointsevenout 13 years ago
  Recipe by Oldchem: Braised Potatoes And Garlic
  Not a bad recipe. Could use more time in the oven and covered. I tried this one because it used chicken stock as the baking liquid. It will require more salt.
  Didn't bother to remove the skins.
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• pointsevenout 10 years ago said:
  Cycled back to this recipe again. Used a foil cover this time and bumped the oven temperature up to 400F. Taters were done but I didn't remove the foil to do any browning. Also added salt to each layer I put down. Added pic to recipe.
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• mommyluvs2cook 10 years ago said:
  Glad you figured out how to make this recipe to your liking :)
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• frankieanne 10 years ago said:
  Do the potatoes absorb the stock or is there still a lot of liquid?
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• pointsevenout 10 years ago said:
  There's still quite a bit of liquid standing but when the taters get cold there is less liquid.
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• Good4U 10 years ago said:
  bump
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