These delicious potatoes have a crispy garlic outside and a sweet and creamy interior. From Molly Stevens in Bon Appetit Magazine (Dec. 2007). You can try different herbs and spices; rosemary and thyme work well, and if you like spice, add a little cayenne pepper. Eat the leftovers with some eggs for breakfast. Yum! DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425 F oven for 10 minutes.