the kitchen runner: Medley of Potatoes with Roasted Garlic dressing

From this post onward, I am happy to announce my new toy. :) Thanks to my wonderful friend, who had kindly given me her special camera. It came at a perfect time since my poor over used iphone camera has been stubborn. Dumb battery.

So this post is dedicated to the dear friend. You know who you are! Thank you to you and your hubs!!! I will try not to disappoint :D

These starchy yummy wonders. My life is never complete without these rustic potatoes. Yukon potatoes are a thing of the past compared to these purple potatoes and sweet potatoes. Artfully piled high at my local grocery, I couldn't help but load a few in my red trolley. :)

Happy carb day!

This recipe was inspired by my need to roast garlic in the oven. Oh the flavour and scent of roasted garlic is absolutely delicious, its use, versatile in so many ways. It makes for a excellent addition to your dishes. So here it goes!

Medley of Potatoes with Roasted Garlic dressing

Ingredients:
1 head of garlic,
1/2 red onion, chunks
olive oil
sea salt & whole peppercorns
Mix of potatoes of your choice, colour it up :)
1 tbsp of dijon mustard

You'll need a mortar and pestle to make the dressing. Alternatively a bowl and the back of a spoon will do.

Directions:

Day 1 -
1. The night before use, scrub and wash each potato extremely well. The goal here is to wash off the dirt from the skin. Use kitchen gloves and scrubber to avoid major damage to your hands :D Use plenty of salt as an abrasion to scrub. Your water should be super clear in the final rinse. Pat dry and allow to dry on a rack overnight. This will take about 5-10 mins depending on amount of potatoes.

Day 2 -
2. Preheat the oven to 400 F. Chop off the top of garlic head to reveal each cloves. Discard top. Over a layer of foil, drizzle a healthy amount of olive oil, sea salt and whole peppercorns on garlic head. Wrap tightly and set aside.

3. Cut off ends of each potato.

4. Chop potatoes to bite size pieces, in slices, sticks or cubes, whatever you fancy and place on flat pan. Place chunk red onions on top. Drizzle a healthy amount of olive oil and sea salt. Add the wrapped garlic onto pan and bake on the middle rack for 35mins. Note: baking times may vary on your own oven so adjust accordingly. Broil for the last 4-5mins to brown nicely.

5. Once done, take pan out of the oven. Potatoes should be crispy on the outside but luxuriously soft and melt in your mouth inside. :) Open the wrapped garlic. You are in for a yummy surprise. :) Squeeze out all the garlic cloves onto mortar. Add the red onions and a pinch of sea salt. Pestle away!