AT A GLANCE
Garlicky potato purée works very well as a creamy dip, especially when it's offset with some crunch, in this case the fried garlic and shallots, rye toast and radishes.
|01||Cover potatoes with plenty of cold salted water in a saucepan, bring to the boil over medium-high heat and cook until tender when pierced with a small sharp knife (15-20 minutes). Drain, cool for 5 minutes, then peel and press through a potato ricer or sieve.|
|02||Heat milk in a saucepan over medium-high heat until just before boiling point, then add potato, stir until smooth, add garlic and season to taste. Keep warm.|
|03||Meanwhile, preheat oven to 180C. Brush slices of rye bread with olive oil, place on a baking tray and bake until crisp (12-15 minutes). Set aside.|
|04||For the fried shallots and garlic, heat vegetable oil in a deep saucepan to 180C. Deep-fry shallots and garlic, stirring occasionally, until golden and crisp (1-2 minutes), then drain on paper towels.|
|05||For parsley oil, process oil and parsley in a blender until smooth, then strain through a fine sieve, season to taste and reserve.|
|06||Drizzle warm potato purée with parsley oil, scatter with fried shallots and garlic, and serve with rye toast and radishes.|