Gar­lic and thyme pota­toes

Landscape (UK) - - In The Garden -

Serves 4

4 bak­ing pota­toes 6 gar­lic cloves, skin on 2 tbsp olive oil 1 lemon 100g un­salted but­ter, soft­ened 2 sprigs thyme, plus ex­tra to gar­nish sea salt and black pep­per Pre­heat the oven to 200°C/gas mark 6. On a small oven tin, place the gar­lic cloves and cover them with 1 tbsp of the oil. Roast for 10-15 mins un­til soft. Af­ter leav­ing to cool slightly, re­move the skins and mash to­gether in a bowl, us­ing the back of a fork. Zest in the skin of the lemon, then add the juice of half the lemon. Mash in the but­ter, the re­main­ing oil and thyme leaves from the sprigs, and sea­son with salt and pep­per. Slice each potato into six discs, keep­ing them to­gether, and place each potato on a 15cm square piece of tin foil. Sand­wich the potato slices to­gether with the gar­lic but­ter. Wrap each potato up tightly and place on an oven tray. Bake for 1 hr, then re­move from the oven and fold back the foil on all of the pota­toes. Bake for a fur­ther 20 mins un­til golden on top. Serve, gar­nished with the ex­tra thyme.

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