Home > Recipes > Potato recipes > Roasted pink fir apple potatoes with slow-cooked garlic

Roasted pink fir apple potatoes with slow-cooked garlic

Name: Roasted pink fir apple potatoes with slow-cooked garlic
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 60 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 whole garlic bulb; Olive oil for drizzling; 1kg pink fir apple potatoes, washed; Sea salt flakes; 2 tsp fresh thyme leaves

Published: 28 Feb 14
Updated: 18 Mar 24

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.

Easy
March 2014

Test kitchen approved

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.

Nutrition: per serving

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

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.

Recipe from March 2014 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.