Roasted Potatoes With Garlic Crust

This is a delicious recipe. Perfect as a side dish to any meal. I found the recipe in a cooking magazine.

• Ready In: 4 hrs
• Serves: 6-8

Ingredients

• 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)

Directions

1. Heat oven to 425.
2. Wrap garlic in foil, or place in garlic roaster, and roast until garlic is turning golden and head is soft, about 1 hour.
3. Let stand until cool enough to handle.
4. Slice off tip of head, just enough to expose cloves; press out garlic, using back of knife to help.
5. Discard garlic skin; transfer garlic to small bowl.
6. Add 1 1/2 tbsp oil, 1 tsp salt, and 1/4 tsp pepper.
7. Smash together with back of teaspoon to create thick paste.
8. Raise oven to 475.
9. Slice each potato into three or four one-inch-thick pieces.
10. Spread a generous amount of paste between each slice; reassemble potato, pressing on chunks to potato sticks together.
11. Set potato on a piece of foil, drizzle with 2 tsp oil, and salt and pepper to taste.
12. Wrap potato tightly in foil; repeat process with other potatoes.
13. Bake on baking sheet until they are soft and have a caramelized roasted-garlic crust on the bottom, about 1 hour and 10 minutes.
14. Sprinkle with fresh herbs if desired.