Frances Bissell

Roast New Potatoes and Garlic

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

Ingredients

  • 4 heads of garlic
  • extra virgin olive oil
  • 1 lb / 455 g new potatoes, scrubbed and pricked
  • coarse sea salt

Method

Peel the outer skin from the garlic heads, but leave them whole. Slice a cap off the top, brush with olive oil and replace. Oil a roasting tin, and put in the garlic and new potatoes, sprinkling with a little salt. Roast in a preheated oven at 180°C / 350°F / Mark 4 until both are tender. To eat, break cloves off the garlic, and squeeze the soft flesh out of the skin to eat with the potatoes.

Variation

Bake the scrubbed potatoes with peeled whole cloves of garlic and a little olive oil and seasoning in foil-wrapped parcels. This should take about 40 minutes at 180°C / 350°F / Mark 4. Put 4–5 potatoes and 2 large garlic cloves in each parcel.

© 1995 Frances Bissell. All rights reserved.

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