500g of Monalisa potatoes (the most common, smooth and fine-skinned)
2 tablespoons of olive oil
10 cloves of garlic
Thyme, rosemary, salt, and black pepper to taste
500g of Monalisa potatoes (the most common, smooth and fine-skinned)
2 tablespoons of olive oil
10 cloves of garlic
Thyme, rosemary, salt, and black pepper to taste
Wash and dry the potatoes
Cut into chunks, keeping the skin on
Season with salt, pepper, herbs, and olive oil
Place in a refrigerator with the garlic skins
Bake at 180°C for 30 minutes until the potatoes are golden brown and tender
After cooking, the garlic becomes sweet and has a purée-like texture
Serve whole
Each person then peels their potato and eats it.
