cookban1.jpg (34132 bytes)

Roasted Potatoes with Garlic


- 2 kg Potatoes
- 2 whole garlic bulbs
- Salt and pepper to taste
- Olive oil for basting
- Chopped parsley to garnish

Peel the potatoes and cut into large even-sized pieces. Put them in a saucepan of cold salted water and bring to boil. Boil for 2 minutes, then drain thoroughly.

Heat some oil in a roasting tin in the oven set at 180 degree celses, mark 4.Add the potatoes and baste with the oil until all sides are coated. Separate the garlic into cloves, leaving the papery skin attached. Scatter the whole garlic clove over the potatoes. Cook in the oven for about 45 minutes, turning occasionally.

Increase the oven temperature to 220 degrees mark 7 and continue cooking the potatoes for a further 20-25 minutes or until crisp and golden brown. Season with salt and pepper and serve sprinkled with parsley.

Note; Once roasted, garlic is deliciously mild and creamy. Encourage your guests to slip the cloves from their skins and mash them into their gravy or sauce.