Baby potatoes are roasted to perfection, then topped with mashed potatoes with roasted garlic and caramelized onions, and garnished with crispy Pelleh duck fry. Read through recipe and instructions first; follow the steps accurately and you too will be treated to a real delicacy!
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place baby potatoes in a colander and rinse under cool water, cleaning them thoroughly. Scrub each potato to remove excess dirt.
Place in a baking dish and roast for 45 minutes or until done. Rotate potatoes to ensure even roasting. They are ready when they can be easily pierced with a fork. Set aside to cool.
You can use red, white, golden, or even blue baby potatoes.
Place head of garlic on a sheet of aluminum foil. Drizzle lightly with olive oil, and fold foil over to form a packet to seal the garlic.
Bake in an oven preheated to 400 degrees Fahrenheit (200 degrees Celsius) for about 40 minutes, or until soft. (This can be done together with the baby potatoes).
Meanwhile peel four medium potatoes and cut them into small pieces.
Place potatoes in a saucepan and add water just to cover. Bring to boil, lower flame and cook covered until potatoes are soft, between 10–20 minutes. Drain well. Keep warm.
While these are cooking, spray a skillet with oil spray. Add two tablespoons olive oil and heat. Add the onion and sauté over medium heat for approximately 45 minutes or until caramelized. Trick is low and slow. Stir occasionally. Turn up flame the last 10 minutes so it gets nice and brown.
Yields 20 mini servings.
Slice roasted baby potatoes in half.
Mash the cooked potatoes with a potato masher (do not do this in the food processor as your potatoes will be very gooey).
Transfer caramelized onions to a food processor and process until blended.
Add onions to mashed potatoes. Squeeze out roasted garlic to taste. I used half a head. Add salt and pepper to taste. Mash all together well.
Pipe onto roasted baby potatoes and top with crumbled crispy pieces of Pelleh duck fry.
Photography: Moshe Wulliger.
Food and Prop Styling: Renee Muller.