Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 500g Rooster potatoes
  • 1 small head of garlic
  • 1 tsp dried oregano
  • 4 tbsp cream cheese
  • 1 tbsp sriracha (more or less according to your taste) + extra for garnish
  • Juice from ½ lime
  • 8-10 small gherkins
  • A few sprigs of chives + extra for garnish
  • Salt and pepper
  • Olive oil
EUPOTATOES23240296 29678 2024 Shoot Foodphoto 820x480 3 B
Preparation time: 45 MIN Cooking time: 35-40 MIN
  1. Preheat the oven to 200°C. Cut the potatoes into wedges and arrange them in a baking tray covered with baking paper. Cut the small head of garlic horizontally in two. With the cut side down, place the garlic half's between the potatoes. Drizzle everything with olive oil and season with salt, pepper, and dried oregano. Place in the oven for 35-40 minutes, or until golden brown and crispy.
  2. In a bowl, combine the cream cheese with the sriracha, lime juice, finely cut gherkins and finely chopped chives. Set aside.
  3. After 25 minutes, remove the half heads of garlic from the oven and allow to cool for a while. Then push the roasted garlic out of the skin with your fingers, finely chop and add ½ or more (according to your taste) to the cream cheese mixture. Taste and add more chopped garlic if necessary. Season to taste with salt and pepper.
  4. Take a large serving plate and ‘swirl’ the spicy garlic sauce on it. Arrange the roasted potatoes on top and garnish with extra chives and an optional drizzle of sriracha.

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