“I love this recipe. Anything with lots of garlic sounds good to me. Relatively easy to make as well.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees. Toss whole garlic cloves, potato, onion, sage, 1 tbs oil, 1 tsp salt, and a pinch of pepper in a large ovenproof skillet. Cover and transfer to oven. Roast, stirring occasionally, 30 minutes.
  2. Meanwhile, make the garnish: put the remaining 1 1/2 tsp oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
  3. Remove skillet from oven, and stir in 1/3 cup of water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
  4. Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
  5. Puree vegetable mixture in a blender. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 tsp salt, and 1/4 tsp pepper.
  6. Divide into bowls and garnish with toasted baguette slices, fried garlic, and chives.

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