:: Fork Crushed Herb and Roast Garlic Potatoes

January 28, 2009 at 9:07 pm 16 comments

First of all a big thank you to some of the readers here who nominated “The Good Mood Food Blog” for this year’s Irish Blog Awards and a big congratulations to everyone else nominated-  Fingers crossed!

The last few months have been a little crazy and things don’t look to be settling down, I’m going to be in Sweden for the next week and bit so hopefully will be able to stick up a few pictures up here.  Even if they aren’t food related!

In other news, myself and Sofie have been busy planning our very own little vegetable patch as an experiment for this year.  The aim is to expand our herb garden and learn a little more about growing our own vegetables, with the hope to provide enough, to include in a good few recipe’s during the spring, summer, and autumn.  We will be documenting the process as we go along, so stay tuned to keep up with our progress!

Fork Crushed Herb and Roast Garlic Potatoes

This recipe always has my mouth watering at the thoughts of it. Roast garlic has to be one of my absolute favourite roast ingredients. The process takes the pungent cloves and transforms them into a smoky, sweet and wonderfully creamy mush.
This is a super side dish which goes really well with any main course, or even on its own as a tasty belly filler!

750g or about 16 Baby Potatoes.
2 Tablespoons of Extra Virgin Olive Oil.
A Large handful of Flat Leaf Parsley.
A Handful of Chives, chopped coarsely.
A Handful of roughly chopped Dill.
1 Bulb of Garlic.
A Good Pinch of Sea Salt and Ground Black Pepper.

Before you start anything get the garlic in the oven. Cut off the top of the garlic so the tips of the cloves can just about be seen. Drizzle with a few drops of olive oil so the exposed tips are covered. Now cover in tinfoil and pop in the oven for 40 minutes at 200oC/ Gas Mark 6.
While the garlic is roasting, place the potatoes in a large pot of water and bring to the boil. Simmer for 10-15 minutes or until the potatoes are tender, you can check this with a fork. While the potatoes are cooking prepare and chop your herbs. Drain the potatoes and tumble into a large mixing bowl.
 With a fork roughly crush each potato and season with salt and pepper. When the Garlic is ready, pop out the cloves from their skins and mash with a fork on a chopping board. Transfer the garlic to the mixing bowl and add 2 tablespoons of olive oil and scatter the dill, chives and parsley on top. Gently mix all the ingredients to combine, and be careful not to break up the potato too much.
Serve in a large bowl with a final scattering of Parsley and a drizzle of olive oil.

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Entry filed under: garlic, herbs, potato, recipe, sidedish.

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16 Comments Add your own

  • 1. Melissa  |  January 28, 2009 at 11:08 pm

    Ummm…These look great!I wonder how they would taste if I added some ham. Have fun in Sweden!!!

    Reply
  • 2. The Food Hunter  |  January 28, 2009 at 11:22 pm

    These look delicious. I love roasted garlic.Congratulations on your nomination.

    Reply
  • 3. chuck  |  January 29, 2009 at 2:13 am

    I’ve been on a diet for 2 weeks and have not eaten any potatoes. But, my mouth is drooling just looking at your potatoes 😦Yummy!!

    Reply
  • 4. Donal  |  January 29, 2009 at 7:24 am

    Hey Melissa!Yeah of course, that would be lovely, some nice chunky pieces of boiled ham would be delicious! Thanks but its meant to be -1 so I’m gonna be freezing! 🙂The Food Hunter!Thanks! I know I’m a massive garlic addict! 🙂Hey Chuck!This would defo be worth breaking that diet! 🙂

    Reply
  • 5. Olga  |  January 29, 2009 at 4:40 pm

    Those look fantastic! I like the action shot 🙂

    Reply
  • 6. recipes2share  |  January 30, 2009 at 8:06 am

    These look fantastic – have fun in Sweden!

    Reply
  • 7. Trixy Tran  |  January 30, 2009 at 8:10 am

    Those look so delicious – I’m craving them!

    Reply
  • 8. Kevin  |  January 30, 2009 at 1:53 pm

    These potatoes look so fresh and good!

    Reply
  • 9. retrogoddess  |  January 30, 2009 at 10:54 pm

    So delicious, I tried them last night. Even better when I ate as an afternoon snack this afternoon – fantastic recipe!

    Reply
  • 10. Kat  |  January 31, 2009 at 9:36 pm

    Just tried them for dinner, and they are seriously unbelievable. I used butter potatoes, which added a flavor that I loved. I only had some fresh parsley, not dill or chives but it still came out excellent. I’m gonna add fried pancetta or bacon bits next time. 🙂

    Reply
  • 11. Donal  |  February 2, 2009 at 12:50 pm

    Hey Olga- Thanks glad you like them!Hey Recipes2Share- Thanks am here now it’s freezing!Hey Trixy Tran- I know i could go for some right now!Hey Kevin- Thanks!Hey Retrogoddess- Thrilled you like them- perfect snack food!Hey Kat- That sounds great you could really add anything extra to bring out the flavour! Enjoy!

    Reply
  • 12. Treehouse Chef  |  February 5, 2009 at 2:50 pm

    I love potatoes–this recipe looks different so I must give it a try!

    Reply
  • 13. minijewel  |  August 10, 2009 at 6:02 pm

    how many servings? was thinking of adding sour cream; any thoughts? :0 )

    Reply
  • 14. linda  |  August 16, 2009 at 4:51 am

    Hi! I made these & they were REALLY GOOD. I used 20 small potatoes, added a little bit of sour cream, a splash of milk & extra garlic (minced in a jar). I made a flank steak too with snow peas. Everyone loved it. Thanks for the recipe! :o) YUM! Highly suggest trying this recipe. It served 10 people- – huge portions.

    Reply
  • 15. Mama B.  |  October 19, 2009 at 5:30 pm

    I think I'll try these tonight, but I think I'll pop them back into the oven after crushing them to get some crispy edges to them. I'll hold off on the herbs until after they come out. Thanks.

    Oh, and while I'm not a fan of smoked salmon, I imagine it would be wonderful draped over the finished dish. You could make a nice lunch out of this.

    Reply
  • 16. delightfullysweet  |  November 2, 2009 at 12:41 am

    So many people are saying this recipe came out great!
    I can't wait to try it out!

    Reply

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