My name is Sharon. I’m addicted to garlic. 🙂 Most people would’ve been satisfied with just a light coating of garlic on their roast potatoes, but not me….oh no….I am going all out! I’m not sure if this dish is acceptable for dinner parties but even when you bite into these pungent spuds, it’s not overpowering to the fact that you can’t talk to another person in the face after that but just to be safe, leave some complimentary breath-mints on the table. 😛
Anyone that spends a lot of time in the kitchen would tell you they have their own favourite recipe for roast potatoes. I like mine with garlic cloves around, so I can suck on the jammy goodness. I once made this for my family in Sarawak and unfortunately my niece didn’t fancy the herb taste, so as a warning, kids might not dig it very much but you can always have the option to leave out the herbs. My son however, seems to love it, so I guess it differs. Maybe I should form a garlic lovers club with the motto; ‘Go big…or go home!’
MEGA GARLIC AND THYME ROAST POTATOES RECIPE
Potatoes, peeled and chopped
Garlic cloves, about 5 cloves
Water for boiling
1. Lightly bruise 3 garlic cloves. Bring the water to a boil and add in the 3 garlic cloves with the skin on. Boil the potatoes till they are fork tender. Strain with the garlic cloves and let it dry for 2 mins.
2. In a deep, big bowl, mix your olive oil and grate in the remaining garlic cloves. When the potatoes are cool enough to handle, toss it in the olive oil-garlic mixture. Season with some salt and pepper and strewn in some thyme. Toss again.
3. Pre-heat oven to 250 degrees Celsius. Tumble your potatoes and garlic cloves onto a tray and roast till they’re crispy on the outside.
Enjoy with any mains!