For 6

1 head of garlic
1kg new potatoes
1 tablespoon finely chopped rosemary
50g butter
3 tablespoons olive oil
Sea salt and black pepper
Grated pecorino (optional)


Preheat the oven to 200°C/gas mark 6.

Put the head of garlic on a piece of foil and roast in the preheated oven for about 40 minutes, until soft.

Meanwhile, scrub the potatoes and put them in a saucepan. Pour over boiling water, add salt and cook them for 15 minutes.

Melt the bitter in a small saucepan. Drain the potatoes and crush them roughly. Squeeze out the soft garlic form the cloves and add it to the melted butter with the finely chopped rosemary.

Toss the crushed potatoes in the garlic butter mixture and season well. Drizzle with the olive oil.

Place in an ovenproof dish and roast until golden brown and crisp on the top. Scatter a layer of freshly grated pecorino (if using) over the top before serving.

From Sarah Raven's Garden Cookbook by Sarah Raven
Bloomsbury

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