These delicious potatoes are not a last minute dinner item. The require a long, slow cooking time, at least two hours. Worth every melt-in-your-mouth bite. Don’t worry about the amount of garlic. Slow cooking tempers their bite.

2 lbs or so (red) potatoes
15 or so peeled garlic cloves, or to taste
1 1/2 – 2 c red or white wine
salt and pepper, to taste
1/4 c cream
fresh chopped herb, for garnish, optional

1. Preheat oven to 375ºF. Cut potatoes into chunks, or quarter or halve, depending on their size. Cut any large garlic cloves in half. Put potatoes and garlic into a large baking dish. Pour enough wine to come up about halfway to the potatoes. Sprinkle with salt and pepper, cover and put into preheated oven.

2. Bake for at least 1 1/2 hours. If you think of it, you can stir the potatoes a couple of times. Do check that there is still enough wine in the bottom of the pan, adding more if there’s not.

3. After the 1 1/2 hour mark, and better, if you have time, the 2 hour mark, remove the pan from the oven. Uncover, stir the potatoes and then add the cream. Return to the oven, and bake, uncovered, for another 15 – 20 minutes.

4. Remove from oven. Garnish with fresh, chopped herb and, if you wish, a good grinding of fresh, black pepper.