Recipe: Garlicky roasted potatoes

Roasted potatoes with fresh garlic

by Marisa Fontana

Fresh garlic is more often seen in Asian cooking as part of a stir-fry. It’s milder than leek or onions but more flavorful and holds up better in heat than scallions. This dish uses fresh garlic liberally to lend freshness to a tried and tested recipe for roasted potatoes. This ‘side dish’ often becomes the star when we make it at home!

 

Ingredients

5-6 Potatoes from the weekly share

1 stalk of fresh garlic

Salt & Pepper

Chili flakes / Fresh chili (according to taste) – I used fresh thai green chilis

 

Step 1.

Potato preparation – This preparation dehydrates the potatoes for a crispy result in the oven

Skin (as needed) potatoes and roughly chop into 2-3inch wedges

Place in a large bowl and sprinkle generously with kosher salt (No need for measurements because the salt will be rinsed off)

In 10-15minutes, drain and rinse potatoes to remove the water that came out

Step 2.

Roughly chop fresh garlic (Remove the core)

 

Step 3.

Mix potato preparation with fresh garlic and salt, pepper & chili to taste in a large bowl

Step 4.

Spread evenly over a baking sheet

Bake in oven for 40-45 minutes at 400 degrees, stirring once in between to allow for even browning