TheFoodMarket.com

Recipe: Crispy Roast Potato Wedges with Black Garlic

Posted in: recipe, updated on 2 Oct 2018

Balsajo
by Balsajo

If you haven't yet experienced the sweet, balsamic-like taste of black garlic, adding it to crispy roast potatoes is the perfect way to try it for the first time.

Black garlic is made by slowly heating whole bulbs of garlic over the course of several weeks, caramelising the cloves and resulting in an umami-rich flavour and a soft, spreadable texture. In addition to a hit of incredible flavour, you get all the health benefits of raw garlic without the pungent smell (or bad breath!).

Thanks to Balsajo for introducing us to this recipe by Kevin Ashton – the perfect accompaniment to any roast dinner.

Ingredients

  • 1.5kg Potatoes
  • Olive Oil (Extra Virgin Olive Oil helps to make your potatoes a little more crispy)
  • Pinch of Sea Salt
  • Pinch of Black Pepper
  • 1 Bulb of Black Garlic
  • Small Handful of Parsley or some Basil
  • Handful of Thyme

Key info

  • Prep: 20 mins
  • Cook: 40-45 mins
  • Rating: Easy

Instructions

1 Peel the potatoes and then cut them into even sizes. Try cutting them into thick wedges (see the picture above) so that you have more surface area touching the pan and absorbing all the flavour from your roasting meat.

2 Wash the potatoes in cold water to remove any excess starch.

3 Bring a pan of water to the boil. Carefully place the potatoes into the boiling water and leave for 3-4 minutes, then cool down quickly with cold running water. Drain well, dry on paper towel and toss them in a little olive oil to coat them and season with sea salt and black pepper.

4 Roast potatoes need to be cooked at a temperature of 190-200 C otherwise they will steam instead of roast. They should take about 40 minutes to cook and be crisp and brown. If there's room in the pan where your meat is roasting, add the potatoes into the same pan about 40 minutes before your meat will be cooked. If the pan isn't big enough to accommodate both, transfer the meat into another tray so that your potatoes can cook in the meat juices. You may need to add a splash more oil depending on how much fat is in the pan. Don’t let your potatoes cook in any more than 1/4 inch (5mm) of fat or they will not crisp up. Turn them over once or twice to help them brown easily.

5 20 minutes into the cooking add three whole but slightly squashed cloves of garlic to the potatoes. Then just before serving toss in some flat parsley or basil plus a little fresh thyme (finely chopped ) and 1 clove of black garlic per serving (finely chopped).

Balsajo Black Garlic is made by ageing regular white garlic, nothing is added.

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