OK…right off the bat here I gotta make a confession.
I’m a thief. A filcher.
Now…confession is good for the soul, and I confessed, so let’s fix a pan of these super delicious, super easy potatoes.
You will need 2-4 heads (not cloves) of garlic, 6-8 red new potatoes, olive oil, and pepper…that’s the entire cast of characters.
Scrub the potatoes, but don’t skin them…just cut them into quarters (or just halves if they are small. Think 2-3 bites for each piece.).
Now we’ll get the garlic heads ready, but first…
…stand back. Just contemplate the garlic. It’s pungent aroma. It’s fiery, spicy flavor. It’s beauty. It’s Zen-like…
Sorry…I got carried away. Can you tell I’m in love with garlic? BTW, it’s also good…very good…for your health.
Anyway, rub the papery outer skin off, but don’t pull the head apart. Leave the cloves tightly packed in the head.
Using a sharp knife, turn the head on its side and cut the top off…the pointed end, not the root end. Cut just enough off to open up the ends of those beautiful individual cloves, exposing those wonderful, tasty little gems of flavor.
In a 9×13 baking dish, place the pieces of potato randomly around in the dish, skin side down. In between potato pieces put the garlic heads all around in the dish, getting a good mix of garlic and potato all around in the pan.
Dribble olive oil all over the potatoes and garlic, coating them well. Cover with foil and place in a pre-heated 350 degree oven for an hour, or until the potatoes are fork tender. About 15 minutes before they are done remove the foil and crank the oven temp all the way up to just barely brown the tops.
Pair these with Asher’s Sweetgrass Steak and you have a VERY happy tummy.
As a bonus…kind of a two-fer…you’ll get several cloves of roasted garlic out of the deal as leftovers. Save ‘e, in a small Tupperware container in the refrigerator fo use in other dishes…like my BubbaBob’s Garlic Smashed Potatoes that’s coming soon!