Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 heads of garlic
- 2 tbsp extra virgin olive oil
- 4 large potatoes
- Sea salt and freshly ground black pepper to taste
- 1 bunch of fresh thyme
- =
Directions
Preheat your oven to 300 F. Wrap garlic in foil and roast until it is turning golden and heads are soft (about 1 hour). Let stand until cool enough to handle. Slice off tip of each head, just enough to expose cloves, and press the soft garlic out into a bowl. Discard the garlic skin. Add the olive oil, salt and pepper and make a paste using a fork.
Raise oven temperature to 475. Slice each potato crosswise into 1" thick pieces. Spread a generous amount of garlic paste onto each side of the slices, and reassemble the potatoes, pressing so they stick together. Wrap each potato in a piece of foil and bake on a cookie sheet 1 hour and ten minutes. Serve on a bed of fresh thyme.