Garlic Paste

Garlic, the same garlic that the Jews pined for in the desert, is an ever-present ingredient in any decent kitchen’s pantry. I say pantry and not refrigerator because, if you’ve ever seen the rotating quotes on the bottom of the sidebar, Anthony Bourdain writes:

“Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”

And I wholeheartedly agree.

Garlic has far too many applications in the kitchen to enumerate, but I’m sure you’re familiar with many of them, including dried garlic powder, garlic in brine and marinades, and roasted garlic, which spreads like butter on crusty bread. But, for die hard, don’t-kiss-me-honey garlic lovers, there is one way to enjoy it so that you’ll never look at garlic the same way again.

Garlic paste. This is garlic’s wild side.

It’s so simple to make; 2 parts garlic, one part oil and salt. But the fury that garlic can be – whether unleashed by pestle, processor or immersion blender – must be experienced to be believed. The gentle fragrance with sweet notes gently tantalizes your nostrils, and as you lean in to fill your senses with those delicious vapors, a nuclear fireball of garlicness assaults your face, scratching at your eyes and flaring in your sinuses. The pungency is thanks to a sulfurous compound called allicin that is created when garlic cloves are violently mangled. It cooks out, but man oh man, it’s so good while it lasts.

And still you want more, please.

I know, you’re still skeptical. After all, the garlic in the jar is the same thing, right? Wrong. Oh, so wrong. Here’s a simple way to prove that peeling a head of garlic is worth the effort. Make garlic bread. Divide a baguette, and on one half use whatever garlic you like to use, and on the other half, garlic paste. You will be converted as quickly as I was to good coffee.

Rub it under the skin of your next roast chicken, finish off a pasta sauce with a teaspoon of garlic paste, or whisk it into your next vinaigrette or Caesar dressing. The only think you’ll regret is that it loses it’s sharp bite after a while, so you can’t make too much at once.

And if it’s too much garlic for you (if there is such a thing), you can bake it until it mellows.

Posted October 26, 2014 by Marc Gottlieb

Posted in : Cuisines :
  • Prep Time : 25 min
  • Cook Time : 60 min
  • Ready Time : 1 hour, 25 min




  • 1.2 kilograms baby new potatoes
  • 90 grams crushed garlic
  • 40 mililiters vegetable oil
  • 5 grams kosher salt


  1. Quarter the new potatoes into long wedges.
  2. Combine garlic, oil and salt.
  3. Using an immersion blender or mortar and pestle, make a paste from the garlic, oil and salt.
  4. Coat the potatoes with the garlic paste. Lay them out on a parchment-lined sheet pan.
  5. Bake at 190°c (375°F) for one hour, turning the potatoes once.



Nutritional Information

Servings Per Recipe: 8

Amount Per Serving

Calories: 164

  • Total Fat: 5.2g
  • Cholesterol: 0mg
  • Sodium: 255mg
  • Total Carbs: 27.3g
  •     Dietary Fiber: 3.8g
  • Protein: 3.2g