Pembrokeshire Earlies; Roasted Garlic Rough and Tumble


Crushed new potatoes and blas y tir spring onions with a garlicky buttery bite!

Serves 6


1 head of garlic

1kg Pembrokeshire new potatoes

1 bunch spring onions, thickly sliced

50g Welsh butter (e.g.Shir Gar, Calon Wen, Rachels)

Halen Mon Sea salt and black pepper


Preheat the oven to 200°C/gas mark 6.

Wrap the head of garlic in a piece of foil and roast in the preheated oven for about 40 minutes, until soft. Remove and leave to cool for a few minutes.

Meanwhile, scrub the potatoes and put them into a saucepan.  Pour over boiling water, add salt and simmer until cooked.

Drain the potatoes, add the butter and crush them roughly with a fork.  Squeeze out the soft garlic from the cloves into a small bowl and mash using a fork, add to the potatoes along with the spring onions. Mix well before serving.

We hope you enjoy this summery recipe – please let us know what you think of it!


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