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Garlic lovers, this traditional Greek recipe is for you – perfect as a side or a dip, and it can be served hot or cold. Finish with chopped parsley and olives for added freshness and a salty tang. See method
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Boil the potatoes in a large pan of water for 15-20 mins or until tender. Drain, rinse with cold water, then drain again; set aside to dry a little.
Wipe out the pan and place over a low heat. Add the oil and all the garlic; cook for 5-10 mins until the slices are golden and the halves are gently sizzling. Scoop out the sliced garlic and set aside. Leave the remaining oil and halved garlic cloves to cool slightly, then transfer to a food processor with the vinegar and blitz until smooth.
Mash the potatoes with the garlicky oil; season and spoon into a bowl. Scatter over the reserved garlic slices, parsley and olives (if using). Serve with crusty bread and crudités, if you like.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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