Riddles Penultimate: Magical Garlic Potatoes Andy Ayers' ever changing daily menu at Riddles Penultimate complemented a standard menu, which was led by three of the restaurant's specialties – Chicken Major Grey, Chicken Rosé and Shrimp Sara. Ayers' garlic potatoes was another signature dish. When Ayers published the recipe for his potatoes in the restaurant's newsletter, he introduced it by saying, "Although people ask for them all summer, I think this super-rich side dish is most enjoyable during the bitter part of the year. . . . I won't make them for you at the wrong time of year, but you're welcome to make them for yourself."
Magical Garlic Potatoes Source: St. Louis Post-Dispatch, May 31, 1999 Yield: 12 to 15 servings Ingredients
Preparation Preheat oven to 400 degrees. Butter a 9-by-13-inch casserole. Wash and peel potatoes. Slice 1/4 inch thick Combine potato slices, half-and-half, cream, garlic, salt and pepper in saucepan. Bring to a boil over high heat. Reduce heat to a simmer, cook for 6 to 8 minutes. Pour potatoes and sauce into prepared dish. Bake until potatoes are soft, about 45 minutes. Copyright © 2018 LostDishes.com |
