Slow-Roasted Crushed Potatoes and Garlic

The secret to this dish is good quality potatoes and olive oil.

Slow-Roasted Potatoes and Garlic

This is my version of roast potatoes – a dish that is always popular in our house. The secret is good quality potatoes and olive oil. The trick is to break them into different-sized pieces so that when they’re cooked some are crispy and some are soft. They’re excellent for soaking up sauces. 

Time: 90 minutes

Serves: 4 as part of a shared meal

Ingredients

  • 1kg small roasting potatoes, such as Nicola or King Edward, washed well
  • 20 garlic cloves, skinned, and brown end bits removed
  • 200ml extra virgin olive oil

Method

Preheat the oven to 175ºC.

Place the potatoes in a large saucepan of cold, salted water. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until soft. Drain in a colander and leave to cool.

Crush the potatoes into a large bowl, leaving some chunks the size of a walnut shell and others smaller.

Add the garlic cloves and olive oil, season with sea salt and freshly ground black pepper, and toss.

Place the potatoes in a roasting tin, spreading them evenly in one layer. Roast for 40–50 minutes, or until golden and crisp, turning every 15 minutes.

Serve hot, in a large bowl.

Recipe taken from Huxtabook by Daniel Wilson

In Huxtabook, Daniel Wilson brings together recipes from Sea, Land and Earth – bookended by enticing snacks in Bites, and inventive desserts in Sweet – and drawing culinary influences from all over the world, including the United States, Europe and South East Asia. Containing over 120 recipes for dishes packed with flavour and designed for sharing, including rice flour-crusted oyster po’ boys with sriracha mayo; spiced tuna tartare with shiso; yuzu custard, radish & rice crackers; and dark chocolate delice with jaffa sauce, raspberry sorbet & pistachio, Huxtabook is a playful celebration of irresistible flavours.

You can purchase Huxtabook at cooked.com.

Published by Hardie Grant Books.

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    COMMENTS

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    Cat
    13th Dec 2017
    11:13pm
    It only says to peel the garlic cloves but doesn't say to crush them, so you are eating them whole with the potatoes? Doesn't sound feasible to me. 200 ml of olive oil! That's about a whole cup of olive oil! Why do some people's cooking rely totally on whatever they are cooking to be either swimming in oil or loaded with salt - or both in order to taste good? It shouldn't have to be that way - I don't call that good cooking.
    darcy
    14th Dec 2017
    12:13am
    You can mash the garlic once its cooked, and mix it with the potatoes or mash onto toast or just eat as is. The oil and salt can be reduced to taste.


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