A braise-fried potato dish that turns a half-empty oil bottle into dinner. Thin potatoes cook down in hot oil until they crisp at the edges and turn tender, then finished with a fried egg on top. The oil is the point here, and it works.

Serves 2. 35 minutes, 15 at the stove.

About 240 calories a serving, 10 g protein, 41 g carbohydrate, 4 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Peel and slice 1 pound of potatoes into thin rounds, about one-eighth inch thick. Heat one quarter bottle of vegetable oil in a large skillet over medium-high heat until it shimmers, then add the potatoes in a single layer and season with salt and pepper.
2. Cook without stirring for 8 minutes, letting the bottom layer brown and crisp. Stir gently, breaking up any stuck bits, then continue cooking another 8 minutes, stirring occasionally, until the potatoes are very tender and golden at the edges.16 min
3. Mince 3 cloves garlic and scatter over the potatoes, stirring to combine, and cook for 1 minute until fragrant. Divide the potatoes between two plates.1 min
4. Add 2 eggs to the oil remaining in the pan and fry over medium heat for 3 to 4 minutes until the whites are set but the yolks still run, spooning hot oil over the top as they cook. Slide one egg onto each plate of potatoes, season with salt and pepper, and serve at once.4 min

Note Swap the potatoes for any root vegetable sliced thin. Leftovers keep in the fridge for two days and reheat gently in a skillet. Serve with crusty bread to wipe the plate, or a green salad dressed with a sharp vinegar.

This is the oldest trick in the Italian kitchen: garlic and oil fried low and slow until golden, then tossed with pasta to stretch a half-cup of oil into a full dinner. It requires nothing but time and attention, and it's exactly what a tired cook with an almost-empty pantry makes on a weeknight.

Serves 2. 25 minutes, 20 at the stove.

About 1500 calories a serving, 16 g protein, 90 g carbohydrate, 122 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Set a large pot of salted water on high heat and bring it to a rolling boil; this will take about ten minutes. While it heats, slice 12 cloves of garlic thin, aiming for slices about the thickness of a coin.10 min
2. Pour 1 cup of vegetable oil into a large skillet set on low heat. Add all the sliced garlic and let it fry gently, stirring now and then, until the slices turn pale gold at the edges, about ten to twelve minutes. Watch it closely toward the end; garlic can go from pale to burnt in seconds.12 min
3. When the water boils, add 8 ounces of pasta and stir well. Cook until it reaches a bite or two short of tender, about two minutes less than the package says.
4. Reserve a cup of pasta water, then drain the pasta. Pour the hot pasta into the skillet with the garlic and oil, turning it gently to coat every strand with oil and garlic. Add 1/2 cup of the reserved water and toss again; the starch will help turn the oil into a silken sauce.
5. Taste, season with salt and pepper, and divide between two bowls. Pour any oil and garlic left in the pan over each portion.

Note The oil is the star here, so use one you like to taste. Leftovers keep two days covered in the fridge, though the pasta will soften; reheat gently with a splash of water. Serve with crushed red pepper and grated cheese if you have them.

This is aglio e olio, the fastest pasta there is, and it leans on vegetable oil to build a deep, nutty sauce. The whole point tonight is using a good amount of it, so don't hold back when you pour.

Serves 2. 15 minutes, 12 at the stove.

About 1520 calories a serving, 23 g protein, 92 g carbohydrate, 119 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a rolling boil and drop in 8 ounces of pasta, stirring once. While it cooks, slice 6 garlic cloves thin.
2. Pour 1 cup of vegetable oil into a large skillet over medium heat. Once it shimmers, add the sliced garlic and 1/2 teaspoon of red pepper flakes, stirring often until the garlic turns light golden and the oil smells fragrant, about 3 minutes.3 min
3. Remove the pan from heat so the garlic does not brown further. Drain the pasta when it is al dente, reserving 1 cup of the starchy water.
4. Toss the hot pasta into the oil with 1/2 cup of pasta water, a pinch of salt, and a few grinds of pepper. Stir over medium heat until the sauce coats the pasta, adding more water if it looks dry, about 1 minute.1 min
5. Divide between two bowls and grate 1 ounce of parmesan over each serving.

Note Swap the red pepper for fresh or dried oregano if you prefer. Leftovers keep in the fridge for two days and reheat gently with a splash of water. Serve with a green salad and a squeeze of lemon.