Prep 1 hr
Cook 3 hrs
This is a delicious recipe. Perfect as a side dish to any meal. I found the recipe in a cooking magazine.
- 2 heads garlic
- 5 1⁄2 tablespoons olive oil
- 1 teaspoon salt, plus
- more salt, to taste
- 1⁄4 teaspoon fresh ground pepper, plus
- more fresh ground pepper, to taste
- 6 large idaho baking potatoes, cleaned
- 1⁄8 cup chopped fresh rosemary (optional) or 1⁄8 cup fresh thyme (optional)
- Heat oven to 425.
- Wrap garlic in foil, or place in garlic roaster, and roast until garlic is turning golden and head is soft, about 1 hour.
- Let stand until cool enough to handle.
- Slice off tip of head, just enough to expose cloves; press out garlic, using back of knife to help.
- Discard garlic skin; transfer garlic to small bowl.
- Add 1 1/2 tbsp oil, 1 tsp salt, and 1/4 tsp pepper.
- Smash together with back of teaspoon to create thick paste.
- Raise oven to 475.
- Slice each potato into three or four one-inch-thick pieces.
- Spread a generous amount of paste between each slice; reassemble potato, pressing on chunks to potato sticks together.
- Set potato on a piece of foil, drizzle with 2 tsp oil, and salt and pepper to taste.
- Wrap potato tightly in foil; repeat process with other potatoes.
- Bake on baking sheet until they are soft and have a caramelized roasted-garlic crust on the bottom, about 1 hour and 10 minutes.
- Sprinkle with fresh herbs if desired.
What a wonderful side dish! I cut the recipe in half and cut two potatoes once horizontally. Lots of yummy garlic. I will definately make this again.