Summary
Servings:
1
Prep time:
30 minutes
Description
Roasted Pink Fir Potatoes with slow-cooked Garlic
Ingredients
- 1 whole garlic bulb
- olive oil for drizzling
- 1 kg pink fir potatoes, washed
- sea salt flakes
- 2 teaspoon fresh thyme leaves
Instructions
- Heat the oven to 150 degrees Celsius.
- 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.
- Raise the oven temperature to 180 degrees Celsius.
- 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.
- Cook the potatoes in a large pan of salted water for 15 minutes (or until tender). Drain and leave to cool.
- Halve lengthways, toss in a baking tray with olive oil, salt and pepper.
- Roast for 2¼ minutes, turning occasionally, until golden and crispy.
- Remove from the oven and toss with garlic puree and thyme.