tag:blogger.com,1999:blog-5224392472531839682.post6827493082922452561..comments2024-03-15T19:20:27.355-07:00Comments on Miss P's Kitchen.: Miss P's famous roastiesMiss Phttp://www.blogger.com/profile/07737678480507278124noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5224392472531839682.post-47466608476179827992010-04-22T04:43:23.607-07:002010-04-22T04:43:23.607-07:00Oooh! Sounds good. I love my garlic :-)Oooh! Sounds good. I love my garlic :-)Kelleynoreply@blogger.comtag:blogger.com,1999:blog-5224392472531839682.post-88406167316567388532010-04-13T03:01:09.970-07:002010-04-13T03:01:09.970-07:00Must try that next time!
I dont bother peeling t...Must try that next time!<br /> I dont bother peeling the garlic cloves as they still impart a nice flavour on the potatoes,and it saves a bit of faff. If you love garlic, they are nice squeezed out of the skins and eaten once roasted. Nigel Slater recommends making a roast garlic puree this way, and using as a spread on toast or bruschetta.Miss Phttps://www.blogger.com/profile/07737678480507278124noreply@blogger.comtag:blogger.com,1999:blog-5224392472531839682.post-50643917772354231102010-04-13T02:54:52.516-07:002010-04-13T02:54:52.516-07:00This comment has been removed by the author.Miss Phttps://www.blogger.com/profile/07737678480507278124noreply@blogger.comtag:blogger.com,1999:blog-5224392472531839682.post-20100857848369972332010-04-12T05:41:10.802-07:002010-04-12T05:41:10.802-07:00We learnt to par-boil them from Heston. He also su...We learnt to par-boil them from Heston. He also suggests chilling them for a while in the fridge before the fluffing, but yours look perfect as they are. Yum. Although I notice an unpeeled garlic clove in there too? Is that another secret technique?Kelleynoreply@blogger.com