Peel the outer skin from the garlic heads, but leave them whole. Slice a cap off the top, brush with olive oil and replace. Oil a roasting tin, and put in the garlic and new potatoes, sprinkling with a little salt. Roast in a
Bake the scrubbed potatoes with peeled whole cloves of garlic and a little olive oil and seasoning in foil-wrapped parcels. This should take about 40 minutes at 180°C / 350°F / Mark 4. Put 4–5 potatoes and
© 1995 Frances Bissell. All rights reserved.