Roasted Potatoes with Garlic

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Roasted Potatoes with Garlic

 

2 heads garlic

8 1/2 teaspoons olive oil

4 large Idaho baking potatoes

Coarse salt and freshly ground pepper

1 bunch fresh thyme

 

Heat oven to 300°. Wrap garlic in foil, and roast until garlic is turning

golden and heads are soft, about 1 hour. Let stand until cool enough to

handle. Slice off tip of each head, just enough to expose cloves; press out

garlic, using tip of knife to help. Discard garlic skin; transfer garlic to

small bowl. Add 4 1/2 teaspoons olive oil, salt, and pepper. Make a paste

using the back of a spoon.

 

Raise oven temperature to 475°. Slice each potato crosswise into

one-inch-thick pieces. Spread a generous amount of paste on each slice;

reassemble potato, pressing so the potatoes stick together. Set potato on a

piece of foil, drizzle with 1 teaspoon olive oil, salt, and pepper to taste.

Wrap potato tightly in foil; repeat process with the other potatoes. Bake

potatoes in a roasting pan or on a baking sheet until they are soft and have

a caramelized roasted-garlic crust on the bottom, about 1 hour and 10

minutes. Serve crust side up on a bed of fresh thyme.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of

God's eye --- the seeds of great faith live within us. "

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