OK, after weeks of watching everyone harvest their garlic scapes and garlic bulbs, I decided I will have to plant garlic this Fall. I figure I will use the squares on the ends of the squash box where I tuck in some onion sets every year. By the time the summer squash get big enough to need the space, the garlic will be harvested.
For those lucky enough to have a pile of newly harvested garlic bulbs, here is a great recipe that uses a lot of garlic. I found it in a book called Dining In Boston (copyrighted in 1980!), a collection of recipes from famous chefs in Boston. This one is from the very famous Lydia Shire, who at the time was chef at the Café Plaza. It is named after her boyfriend, Freddy King, who gave her the recipe. She considers it “the greatest roast potato dish in the world” and so does our family. It would definitely be on my last meal menu.
The skin of the garlic must be completely intact, or the garlic will burn and go bitter. Do not use cloves with skins which are split or cracked. The garlic can be discarded or eaten, The whole roast cloves look very pretty with the potatoes.You would be totally crazy to discard the cloves. Just press on an end and the buttery, roasted clove will slide out of the skin and should be eaten with the potato.
Freddy’s Roast Potatoes
- 4 Idaho or large Red Bliss potatoes, peeled and quartered
- Salt and freshly ground black pepper
- 10 cloves unpeeled garlic
- 1/2 cup unsalted butter
- Preheat oven to 400°.
- Boil the potatoes in salted water for exactly 10 minutes, then
drain. This can be done up to 24 hours ahead of time.
- Place potatoes in a roasting pan just large enough to accommodate
them without crowding. Sprinkle liberally with salt and pepper. Add
the unpeeled garlic cloves and dot the potatoes with butter.
- Roast in preheated oven for 30 minutes or until well browned,
turning the potatoes once or twice to assure even roasting. Serve
with or without garlic according to taste.
Updated 11 Aug 2013 to work with new design template.