Roasted Garlic Rough & Tumble

Time: 45 mins
Serves: 6
Tags: Family, Gluten Free, Healthy, Vegetarian


A simple pressed parcel of crushed Blas y Tir Pembrokeshire Earlies or Baby Potatoes, served with a roasted garlic butter… delicious!


  • 1 Head of Garlic
  • 1000 g Blas y Tir Pembrokeshire Earlies or Baby Potatoes
  • 1 Bunch Blas y Tir Spring Onions
  • 50 g Salted Welsh Butter – we love Shirgar!
  • Sea Salt & Ground Black Pepper, to season


  1. Preheat the oven to 200°C/gas mark 6.
  2. 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.
  3. Meanwhile, scrub the potatoes and put them into a saucepan. Pour over boiling water, add salt and simmer until cooked.
  4. 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 and mix well.
  5. Serve immediately.

Top Tip

This recipe is perfect served as a side dish for a steak, instead of your classic chips. Make in advance and simply heat through whilst you are cooking your steaks… a quick mid-week meal ready in a flash!

Scroll to Top