Roasted pink fir apple potatoes with slow-cooked garlic

Roasted pink fir apple potatoes with slow-cooked garlic
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
175kcals
Fat
6.1g (1g saturated)
Protein
3.5g
Carbohydrates
27g (2.2g sugars)
Fibre
2.7g
Salt
0.1g
Calories
175kcals
Fat
6.1g (1g saturated)
Protein
3.5g
Carbohydrates
27g (2.2g sugars)
Fibre
2.7g
Salt
0.1g

Ingredients

  • 1 whole garlic bulb
  • Olive oil for drizzling
  • 1kg pink fir apple potatoes, washed
  • Sea salt flakes
  • 2 tsp fresh thyme leaves

Method

  1. 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.
  2. 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.
  3. Meanwhile, cook the potatoes in a large pan of salted water for 15 minutes or until tender, then drain and leave to cool.
  4. 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.

delicious. tips

  1. 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.

  2. 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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