Thursday,21 February, 2019
Current issue | Issue 1375, (4-10 January 2018)
Thursday,21 February, 2019
Issue 1375, (4-10 January 2018)

Ahram Weekly

Roasted garlic potatoes

Roasted garlic potatoes
Roasted garlic potatoes

Serves 4-5


1 kg large potatoes (scrubbed, cubed)

2 garlic heads (separated into cloves; unpeeled)

1 sprig fresh Rosemary or oregano or thyme (divided into several parts)

1/2 tsp lemon juice

Salt + pepper

Extra virgin olive oil (to drizzle)



Dice potato on its skin as evenly in size as possible.  In a large bowl, add diced potato, garlic cloves, lemon juice, fresh herbs, salt and pepper.  Mix well to incorporate and blend.  In a wide baking tray or dish; drizzle some oil on base.  Arrange potato mixture; in one layer, over oil.  Drizzle some more oil on top.  Bake in a preheated oven; uncovered, at 200 degrees celsius, for approximately one hour, when potato is roasted and golden in colour.  Serve hot as a side dish to a meat or a chicken platter, for lunch with a hot soup, or aside of your Christmas turkey and may you have a Merry Eastern Christmas.

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