VANILLA LATTE is a blog dedicated to food & travel with occasional random stuff thrown in. It is managed and written by me, Maggie Ha.

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Roasted Garlic Potatoes 13Aug09

Roasted Garlic Potatoes

I love potatoes. I think I could eat potatoes at every meal. Hash browns, mashed, roasted, baked, fries, home style, soup, endless possibilities really. My favorite combination is garlic and potatoes, mashed or pan fried. Today I bring you, roasted! Roasted garlic with seasoned roasted potatoes, a perfect marriage of flavors. Roasted garlic doesn’t have that harsh don’t kiss me kick and actually adds a nice sweetness. So good just squeezed on top of a slice of crusty bread too!

You could really pair this as a side dish with any meal but I had it as my main dish for dinner. What can I say, I really love potatoes! And it’s technically Winter still, I’m allowed to have an entirely starchy dinner! I usually love a huge dollop of sour cream with potatoes, but this dish is so flavorful, you really won’t need anything else but a fork! Hope you like it!

1 whole head of garlic
3 cloves of garlic – not from your whole one
6 potatoes, scrubbed, washed, peeled & diced
3 sprigs of fresh thyme
pinch of chili powder
pinch of sea salt
fresh ground pepper
extra virgin olive oil

Preheat oven to 400°F or 200°C.

Step 1: The garlic!
Using a piece of foil, wrap a whole head of garlic but leave a big air pocket in it. So pinch the edges of the foil together to seal the pouch. Now pop that in the oven, you’ll want to do this before cleaning your potatoes. Leave that foil garlic in the oven for a total of about 45 minutes to an hour.

Step 1: The potatoes!
After scrubbing, washing and peeling your potatoes, cut them into about 1-inch cubes and place in a baking dish. Drizzle with about 2 -3 tablespoons of extra virgin olive oil. Season with a big pinch of sea salt, fresh ground pepper and mix together with your hands. Take 3 cloves of garlic and smack it down with the side of your knife to mash it. Toss those in with the potatoes. Pluck off the leaves off the thyme leaves and add to the potatoes. Sprinkle with a pinch of chili powder, mix and pop in the oven with the foiled garlic.

Step 2: The bake!
Bake the potatoes at 400°F or 200°C for about 30 minutes. Take them out at about 15 minutes and give it a good mix and pop it back in. Take out the dish and the foiled garlic. In the dish, remove the crispy garlic pieces (you can throw them away, they were mostly for flavor). Mix the potatoes up, they should be soft by now. Turn up the heat to about 480°F or 250°C or you can use the broiler, and crisp up the potatoes on the top rack for about 4-5 minutes or golden toasty brown. Once you’ve removed the foiled garlic, carefully unwrap and let it cool a bit while the potatoes are finishing in the oven. Once the potatoes are browned, take them out. Carefully take out each clove of the roasted garlic and just squeeze out the gooey garlicy insides. Mix and serve!

I really wish I had leftovers! But this dish is so easy to make, you can really whip it up in no time. Just takes a little time in the oven, believe me your house will smell delicious! Enjoy!

Roasted Garlic Potatoes



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Ground Support

My local favorite is currently Ground Support in SOHO. I go there almost every day for a smooth creamy soy cappuccino or if it’s hot out an iced soy latte. When I’m not in a hurry to run out, I try to take a few extra minutes to enjoy the coffee in the shop… you know, chat with the staff, catch up on some calls and best of all… people watch. Always some interesting characters in NYC!

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