Roasted Potatoes and Garlic

There are so many ways to eat a potato. Here is just one of them. It’s boring, we know, but it’s also easy and oh-so flavorful!


I used six white and three red potatoes because that’s what was in my pantry. I also peeled them, which is totally unnecessary; the skins are the healthiest part of a potato!

What i didn’t peel was the garlic. I left them to roast in their papers, and then squeezed them out after they were cooked.


  • Assorted potatoes, (peeled, if desired) and cubed
  • 1 head of garlic, separated by clove, still in their papers
  • Olive oil
  • Salt
  • Pepper
  1. Mix everything in a baking pan and bake in a 450-degree oven for about 1 hour, stirring occasionally, or until the potatoes turn crispy and brown.