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Categories:
garlic olive oil russet potatoes green onions fresh basil parsley lemon juice shallot garlic sour cream
Viewed: 47 - Published at: 9 years agoIngredients
- 15 large garlic cloves (unpeeled)
- 4 tablespoons olive oil
- 1 1/2 pounds russet potatoes, unpeeled, cut into 2-inch pieces
- 1/4 cup chopped green onions
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced shallot
- 1 garlic clove, minced
- 1/2 cup sour cream
Method
- Preheat oven to 350F.
- 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.
