Roasted Pink Fir Potatoes with Slow-cooked Garlic


Roasted Pink Fir Potatoes with slow-cooked Garlic


  • 1 whole garlic bulb
  • olive oil for drizzling
  • 1 kg pink fir potatoes, washed
  • sea salt flakes
  • 2 teaspoon fresh thyme leaves


  1. Heat the oven to 150 degrees Celsius.
  2. Put the garlic bulb on a baking tray, sprinkle with salt and drizzle with oil. Roast for 1 hour or until soft and caramelised. Set aside to cool.
  3. Raise the oven temperature to 180 degrees Celsius.
  4. Break the garlic into cloves and squeeze the flesh from the skins in a bowl. Discard the skins. Drizzle with some oil and mash with fork to a puree.
  5. Cook the potatoes in a large pan of salted water for 15 minutes (or until tender). Drain and leave to cool.
  6. Halve lengthways, toss in a baking tray with olive oil, salt and pepper.
  7. Roast for 2¼ minutes, turning occasionally, until golden and crispy.
  8. Remove from the oven and toss with garlic puree and thyme.


Photo Credit: Jonny Hughes @jonny2love
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