These potatoes are a fun variation on the standard, but not too zhuzhed up that the taters get lost in the other ingredients.
Ingredients
- 5 lb potatoes, peeled
- 1 head garlic
- Zest of 1 lemon
- 1 – 1 ½ tsp salt, plus more to taste
- 1/3 cup plus 3 Tbsp olive oil, divided
- ½ cup pine nuts, toasted
- Fresh-ground white or black pepper
- Optional: Tahini for drizzling
Directions
- Roast garlic: Preheat oven to 400°. Take off outermost papery layer of garlic skin. Cut about ¼ – ½ inch off the top, leaving all cloves slightly exposed. Drizzle/rub 1 Tbsp olive oil onto head and place on a piece of foil big enough to fully wrap it up. Toast in heated oven for 40-45 minutes. Remove from oven and let cool. Once cool, push garlic cloves from casings and set aside.
- Place potatoes in a stock pot with water to cover. Bring to a boil, lower heat and cook about 15 minutes, or until tender.
- Meanwhile, in a small bowl whisk 1/3 cup olive oil, lemon zest, roasted garlic, 1 tsp salt until blended.
- Drain potatoes, return to pan. Mash potatoes and then drizzle/gently fold in oil mixture. Add a few grinds pepper, adjust salt to taste.
- Transfer to a serving dish and top with toasted pine nuts, remaining olive oil and tahini.