Roasted pink fir apple potatoes with slow-cooked garlic
- March 2014
- Serves 6
- Hands-on time 30 min, Oven time 1½ hours
These crispy and golden slow-cooked potatoes with garlic are a wonderful accompaniment to roasted meats.
If you can’t find pink fir, you can use anya or charlotte potatoes instead.
- 6.1g (1g saturated)
- 27g (2.2g sugars)
- 1 whole garlic bulb
- Olive oil for drizzling
- 1kg pink fir apple potatoes, washed
- Sea salt flakes
- 2 tsp fresh thyme leaves
- Heat the oven to 150°C/fan130°C/gas 2. Put the whole garlic bulb on a baking tray, sprinkle with salt and drizzle with oil, then roast for 1 hour or until very tender and caramelised. Set aside to cool. Turn up the oven to 200°C/fan180°C/gas 6.
- Break the garlic into cloves and squeeze the flesh from the skins into a bowl (discard the skins). Drizzle in some oil, then mash with a fork to a rough purée.
- Meanwhile, cook the potatoes in a large pan of salted water for 15 minutes or until tender, then drain and leave to cool.
- Halve lengthways or quarter the potatoes, then toss in a baking tray with a drizzle of olive oil, some sea salt and pepper. Roast for 20-25 minutes, turning occasionally, until crisp and golden. Remove from the oven, then toss with the garlic purée and fresh thyme. Serve straightaway.
Make the garlic purée up to 3 days in advance and parboil the potatoes the day before. Keep covered in the fridge until ready to use.
Pink fir apple potatoes are long and knobbly with a pinkish-brown skin and waxy yellow flesh. If you can’t find them, you can use anya or charlotte potatoes instead.
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