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The skinof the garlic must be left completely intact, or the garlic will burn or go bitter. Do not use the cloves with skins which are split or cracked. The garlic can be discarded or eaten. The whole roast cloves look very pretty with the potatoes
4 idaho or large red bliss potatoes, peeled and quartered
10 cloves unpeeled garlic
salt and freshly ground back pepper
120 g unsalted butter
Recipe preparation steps
1
Preheat oven to 400°F.
2
Boil the potatoes in salted water for exactly 10 minutes, then drain. This can be done up to 24 hours ahead of time.
3
Place the potatoes in a roasting pan just large enough to accomodate them without crowding. Sprinkle liberally with salt and pepper. Add the unpeeled garliccloves and dot the potatoes with the butter.
4
Roast in oven for 30 minutes or until well browned, turning the potatoes once or twice to assure even roasting.
Prep time 
