Herbed
Potato-Garlic Spread
(Bon
Appétit, December 1999)
15
large garlic cloves, unpeeled |
2
Tablespoons chopped fresh parsley |
4
Tablespoons olive oil |
1
Tablespoon fresh lemon juice |
salt
and freshly ground black pepper to taste |
1
Tablespoon minced shallot |
1
˝ pounds russet potatoes, unpeeled, cut into 2-inch pieces |
1
garlic clove, minced |
1/4
cup chopped green onions |
˝
cup sour cream |
3
Tablespoons chopped fresh basil |
|
Preheat
oven to 350°F. Place garlic cloves in a
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 on toast or crackers. Makes 4
servings.