Tag Archives: Roast potatoes

Roast Potalic!

The naming of this dish came about, I will admit, as a result of the over imbibition of wine! There’s a word I couldn’t have said the moment I coined the recipe name!! What I meant to say, when asked what we were having for dinner was ‘roast potatoes with garlic’, but it came out as ‘potalic‘! On reflection, I think it’s a good name for the dish which oozes garlic. Not recommended the night before a hot date, your wedding or if you work as a doctor, optometrist or dentist; but a possible solution for those with agoraphobic tendencies – a serving of ‘potalic‘ the night before is sure to guarantee you a wide berth – imagine, a carriage to yourself on a packed commuter train!

It’s an incredibly easy dish to prepare using a copious amount of olive oil. I used a bulb and a half of garlic. Some cloves, I lightly crushed and cooked whole and some I chopped. You could also roast a bulb of garlic and squeeze out the pulp to add to the oil – this will give the dish yet another taste dimension as roasted garlic has a sweeter taste. So you get the gist – use loads of garlic!


Heat the oven to 200 degrees centigrade. Peel and cut the potatoes and add them to the hot oil. Cook for 10 minutes as the potatoes need a little more roasting time, then remove the tray from the oven. Add the garlic in all forms, along with a large sliced onion, carrots and a red pepper which adds colour and sweetness. Season with sea salt and ground pepper. Sweet potatoes and butternut squash would also be good additions. Cover loosely with a piece of foil to avoid singeing and reduce the temperature of the oven to 170/180 degrees centigrade. Cook until the potatoes are ready, removing the foil for the last 10 minutes to brown a little. The flavours are tantalising and the dish looks appetising. I also like it because everything goes into one pan – served with a juicy grilled steak – what could be easier or tastier. And it should guarantee you personal space on the train!

Garlic facts!

Referring to garlic, Hippocrates (the ancient Greek physician), said “Let food be thy medicine, and medicine be thy food”. He used garlic to treat a variety of medical conditions and modern science has since confirmed many of these beneficial health effects. Part of the onion family, it is high in a sulphur compound called Allicin, which is believed to bring most of the health benefits as it is rich in vitamin C, Vitamin B6 and Manganese. Garlic also helps to prevent and reduce the severity of flu and the common cold. A high dose of garlic (at least 3 cloves a day) has been proved to reduce cholesterol, high blood pressure and can be as effective as regular prescription medications. There are also academic claims that it protects against cell damage and ageing and may reduce the risk of Alzheimer’s disease and dementia. In addition, there are claims of longevity, improved physical performance and its ability to reduce toxins in the body.

It seems to me, we would be foolish not to add this to our daily diets. I will certainly be upping my family’s intake!