 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Yum! Comes from my 3 or 4 ingredient cookbook. Ingredients:
2 medium potatoes or 10 -12 baby potatoes |
1 teaspoon walnut oil or 1 teaspoon peanut oil |
3 -4 tablespoons sunflower oil |
1 bulb of garlic |
coarse salt, to taste |
Directions:
1. Preheat oven to 475°F.
2. Pour both oils into a roasting pan and place in the oven to heat up.
3. Wash potatoes and cut into chunks (or leave whole if using baby potatoes). Put potatoes into a pot of cold water. Bring to a boil. Drain.
4. Separate garlic bulb into cloves, but do not peel.
5. Carefully add potatoes and garlic cloves to pan with hot oils. Toss gently to coat and sprinkle with salt.
6. Roast for about 10 minutes at 475F, then reduce heat to 400°F.
7. Roast for a further 30-40 minutes, basting occasionally.
|
|