A.k.a. Purple Potatoes with Roasted Garlic. How can you go wrong? It's colorful. It's loaded with flavour. It's a heavenly side dish.
You may have noticed the purple taters in my earlier post about stuffed pork cutlets. (Barrett did!) It was the first time I had tried these darlings and they went very well with the pork. However, it was not until the next day that I added the final touch to them that took them from being a basically interesting looking vegetable to a sublime dish. They were halfway there with the pork, but needed an extra push from a dollop of crème fraîche and a spoonful of chopped chives. Absolutely delicious and pretty to boot.
Take one head of garlic, as fresh as you can find. Cut the top quarter off a the head, place it on a piece of tin foil, drizzle it with olive oil, sprinkle a little salt and pepper and thyme on it, wrap it and place it in a hot oven (200c) for about 45 minutes to an hour. When you can smell that good roasted garlic scent, take it out and try to pierce one of the cloves with a knife point. If it's tender, it's done.
In the meantime, boil your purple potatoes until tender in salted water.
When the garlic is done, squish a few cloves into a small quantity of olive oil. (How much depends on your love of olive oil and garlic and the amount of taters you are cooking.) Add salt and pepper and use a fork to mash the garlic and stir it into the oil.
When the potatoes are done, drain them, slice them thickly and immediately toss them with the garlic and oil mixture. Taste them for salt.
Pile them on a little lettuce with some tomatoes (it looks nice) and add a dollop of crème fraîche or - even better - sour cream and a teaspoon of chopped chives. Grind fresh garlic over the whole shebang.
When you eat, make sure you dip each slice of potato in the chives and crème fraîche or sour cream. It sounds too simple to be a recipe, but it really is delightful, hot and cold, salty and garlicky, very satisfying on a cold winter night!