Serves 4
Directions
- 1Preheat the oven to 200C/390F.
- 2Slice off the tips of the garlic bulbs to expose the cloves, drizzle with a little oil, and individually wrap them in foil.
- 3Make very thin slices along the potatoes, ensuring not to slice all the way through so they stay intact.
- 4Place the potatoes in a large mixing bowl with 3 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper, and toss them to coat evenly.
- 5Space the potatoes out cut-side-up on a baking tray.
- 6Brush over any excess oil from the bowl onto the tops of the potatoes on the baking tray.
- 7Add the foil-wrapped garlic bulbs to the baking tray with the potatoes.
- 8Roast everything for 30 minutes.
- 9Remove the tray from the oven and use a brush to coat the potatoes in any excess oil in the tray.
- 10Check the garlic, and if it's browning too quickly, lower the oven heat slightly to 180C/350F.
- 11Roast everything again for another 15-20 minutes, or until the potatoes are deep golden and crispy and the garlic is very soft, light golden, and sticky.
- 12Once the garlic is soft, sweet, and sticky, squeeze it out into a small bowl.
- 13Combine the roasted garlic with 90g of butter, 2 tbsp of fresh parsley, and a pinch of salt and pepper to taste, and mix until well combined.
- 14Spread the garlic butter mixture generously all over the hot, crispy potatoes, ensuring it seeps into the cracks.
Ingredients
- 2 Garlic bulbs
- 1 kg small Potatoes
- 3 tbsp Olive Oil
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 90 g Butter
- 2 tbsp Fresh Parsley
Equipment
knifecutting boardmixing bowlbaking traybaking brushfoilforksmall bowl
Tips
- Ensure you don't slice all the way through the potatoes.
- The potatoes and garlic should finish cooking at the same time; if potatoes cook faster, remove them and return for a few minutes to crisp up when garlic is done.
- Don’t rush the slow roasting of the garlic.
- Use kitchen roll or a towel to protect your fingers when squeezing hot garlic.
- There should be plenty of butter, so don't hold back when spreading it over the potatoes.
- Use 'Charlotte' potatoes, typically around 2.5 inches long, or large baby potatoes.
- Check garlic while roasting; if it browns too quickly, lower the heat to 180C/350F.
- Coat potatoes with any excess oil in the tray using a brush after 30 minutes of roasting. You might find it easiest to tip the tray a little to collect the oil before brushing it over the potatoes.
- Add a pinch of salt and pepper to taste when combining the butter mixture.
- Combine butter, check for seasoning, then spread over the potatoes while they are hot.
- Use two standard-sized garlic bulbs from 4-packs in the UK, if possible, for best results.
- Drizzle the garlic with a little oil before wrapping in foil.
- Make very thin slices (1/16" - 1/8") along the potatoes.
- Space potatoes out cut-side-up on the baking tray.
- Brush over any excess oil from the bowl onto the potatoes on the baking tray.
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