Ingredients:
1 1/2 lbs tiny new potatoes
8 whole garlic cloves ( or more to taste)
1/2 cup olive oil
Directions:
Bring a pan of salted water to a boil, and cook the potatoes for 30 minutes. Drain, and put back into the dry pan.
Peel the garlic cloves and put them in the dry pan with the potatoes.
Mash the potatoes and garlic so they are cracked and split. They can be done ahead up to this point and left in the pan but leave the lid off, so they don’t get watery.
Preheat the oven to 425 degrees F and slip a roasting pan in to heat up at the same time.
When the oven is hot, pour the oil into the pan and leave it to heat up for 10 minutes.
Carefully tip the potatoes and garlic into the hot oil and cook for 15 minutes.
Turn the potatoes over and cook another 15 minutes until browned and crispy. Serve immediately.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.