For 3 to 4 people
Prep. time: 15 min
Cooking time: 45 + 15 min
1kg Agria potatoes
4/5 pink garlic cloves
Salt & pepper
Preheat the oven to 180C. Peel the potatoes and cut them in two. I always rinse the potatoes a second time to remove excess starch, which helps them crisp up better.
Place the potato in a saucepan of cold salted water and bring to a boil. Reduce heat to medium and cook for 5 minutes, not more. Drain well in a colander. Shake the colander to give the potatoes an edge, which helps produce a crispy skin! Place the olive oil in a baking pan and place in the oven for 5 minutes to heat. Remove from the oven, carefully add potato to oil and the unpeeled garlic cloves and gently toss to coat. Return to the oven and roast, turning from time to time, for 45 minutes, until golden and crisp. Sprinkle with salt and serve.
WHY TO COOK THE GARLIC CLOVES… UNPEELED?
During cooking the garlic becomes candied and soft, the garlic “paste” can be then squeezed out of the skin of each clove, to be eaten with the meat… and it’s… how to say? SCRUMPTIOUS!