Look for bags of colorful baby potatoes, which cook quickly. If you can't find them, use halved fingerling potatoes. Squeeze the soft roasted garlic out of the skins, and enjoy with the potatoes.
1 garlic head
2 tablespoons extra-virgin olive oil
20 ounces whole baby potatoes
3 thyme sprigs
3 rosemary sprigs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 450°.
Remove white papery skin from garlic head; separate but do not peel cloves. Place garlic, olive oil, potatoes, thyme sprigs, and rosemary sprigs in a large bowl; toss to coat. Arrange potato mixture on a foil-lined jelly-roll pan. Sprinkle evenly with 1/4 teaspoon kosher salt and pepper. Bake at 450° for 25 minutes, stirring after 13 minutes. Sprinkle with 1/8 teaspoon kosher salt and parsley.