Ingredients
- 1 kg new season potatoes (larger ones are fine for this)
- 1 bulb new season garlic
- Handful parsley, rocket or watercress, roughly chopped
- Sea salt flakes
- Freshly ground pepper
- 50g butter
- 1-2 Tbsp extra virgin olive oil
NEW SEASONS GARLIC AND SMASHED POTATOES
Method
- Bring a suitable size pot of lightly salted water to the boil
- Add your scrubbed or scrapped potatoes and bring them to the boil, reduce the heat to a gentle simmer and cook until tender (20-25 minutes)
- Meanwhile slice the new season garlic bulb as thin as possible (with the skin) and add it to a fry pan with a one tablespoon of butter and one tablespoon of oil, cook until fragrant and just starting to colour
- Drain the potatoes and add to the garlic, smash the potatoes with the back of a fork and mix in the garlic butter, add salt, pepper and greens, stir gently to combine
- Add more butter and oil if needed (you do want it moist and rich in texture)
- Serve immediately
- New season garlic baked in foil – lightly drizzle over a little oil and a sprinkle of salt over one bulb of garlic, wrap in foil and bake in preheat oven 180C until garlic is very tender (about 30 minutes)
- Remove from oven and foil and served mashed through potatoes, squashed onto good quality toasted bread, whisked through a mayonnaise or added to a sauce or dressing!
Comments
New seasons garlic is lighter, fresher and gentler on the palate than the dried version. It can be used to enhance dishes rather than to add garlic flavour. When it is so fresh I rarely bother to peel it when cooking as the skin is paper thin and the cloves are small, simply slice very thin and add to your dish
Thanks to Brydone Organics for providing the potatoes used in the demonstration
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