Name: Baked potatoes with garlic
Cook time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 1.2 kilogram red-skinned or agria potatoes, cubed; 2 corms garlic, separated into cloves (leave the skin on); olive oil, for drizzling; sea salt, for sprinkling; 2 tablespoon fresh marjoram (optional)

Ingredients

1.2 kilogram red-skinned or agria potatoes, cubed

2 corms garlic, separated into cloves (leave the skin on)

olive oil, for drizzling

sea salt, for sprinkling

2 tablespoon fresh marjoram (optional)

Method

1.Preheat oven to 190°C (fan force).

2.Put the potatoes and garlic in a shallow ovenproof dish and drizzle with enough oil to coat the potatoes. Sprinkle with salt.

3.Roast the potatoes for about 1¼ hours, turning them every 20 minutes or so until they’re golden and crunchy. (As soon as the garlic is lightly browned and tender, remove the cloves to a plate.)

4.Scatter the marjoram over the potatoes and cook for a further 5 minutes. Serve while hot and fragrant, adding the garlic cloves and sprinkling with a little more sea salt.

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Ingredients

Method

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