Herbed Potato-Garlic Spread Recipe - Cooking Index
Herbed Potato-Garlic Spread Recipe - Cooking Index
"When I had dinner with my son recently at Wild Abandon restaurant in Portland, our bread was served with a garlicky potato spread," says Pauline E. Dickey of Medford, Oregon. "It was a nice alternative to the usual butter or olive oil."
Courses: Dips and Spreads| 15 | Garlic cloves - unpeeled (large) | |
| 4 tablespoons | 60ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 1/2 lbs | 681g / 24oz | Russet potatoes - unpeeledand |
| Cut into 2" pieces | ||
| 1/4 cup | 15g / 0.5oz | Chopped green onions |
| 3 tablespoons | 45ml | Chopped fresh basil |
| 2 tablespoons | 30ml | Chopped fresh parsley |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 tablespoon | 15ml | Minced shallot |
| 1 | Garlic clove - minced | |
| 1/2 cup | 118ml | Sour cream |
Preheat oven to 350 degrees. Place garlic cloves in small baking dish. Add 1 tablespoon oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 30 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to bowl; mash with fork.
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain. Return potatoes to pot. Add roasted garlic, 3 tablespoons oil, green onions and next 5 ingredients. Mash ingredients together. Mix in sour cream. Season with salt and pepper and serve.
This recipe yields ?? servings.
Source:
Bon Appetit, December 1999
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