with 40 Cloves of Garlic
HANDS-ON TIME
15 MIN
TOTAL TIME
45 MIN
Serves 4
Okay, I admit there aren’t actually forty cloves of garlic in this recipe. But for those of you who insist on counting, I will say that there are at least forty pieces of garlic because I start with big cloves—the biggest I can get from two heads—and cut them in half lengthwise. I’m hoping that after you’ve tried this recipe, you’ll forgive me for exaggerating the number a little, because these crispy-creamy potatoes and garlic will rock your world. I serve them with just about anything, from my Flat-Roasted Chickens with Coriander & Lemon to an everyday burger.
Preheat the oven to 450°F. Put a large rimmed baking sheet in the oven and let it preheat for 15 minutes (this will prevent the potatoes from sticking to the pan, and get them browning as quickly as possible).
In a large bowl, toss the potatoes, lemon, thyme, and rosemary with the olive oil and season generously with salt and pepper. Remove the preheated baking sheet from the oven and immediately spread the potato mixture in an even layer. Roast for about 15 minutes, until lightly browned. Scatter the garlic cloves evenly on top and, using a metal spatula, give the mixture a little stir. Roast for about 15 minutes more, until the potatoes and garlic are tender. Transfer to a platter and serve hot.