Simple Roasted Potatoes with Garlic

I really enjoy the combination of potatoes and garlic. This is one I make frequently when we have a craving for fried potatoes. They're made in olive oil, and since they're in the oven, they require a lot less of the oil. I initially got this recipe from Jamie Oliver. Whether or not I've altered it over the last couple years, I'm not really sure. But here it is as I prepare it.

3 or 4 potatoes, peeled and sliced like french fries
1 garlic bulb
Olive oil for coating
Sea salt

Place the potato wedges in a bowl. Separate the garlic cloves and cut just the tough ends off. (The skin of the garlic helps protect it while roasting, and it's very easy to remove when eating.) Use enough oil to coat the potatoes and garlic. Sprinkle with salt to taste.

Place potatoes and garlic on a cookie sheet. Put in oven preheated to 350 degrees. Roast for about 30 minutes, stirring every 5 - 10 minutes.

(Cooking time varies, according to the pan used for baking.)

Mashed Potatoes with Roasted Garlic

Here's a great new way to give a kick to your mashed potatoes. Yes, it contains butter; I think if you're going to use it, go for the real thing. Better for you than margarine!

4 or 5 large potatoes, cut and boiled
5 or 6 large cloves of garlic
Olive Oil
1 - 2 Tbs. butter
Sea Salt to taste
Milk

Cut the tough ends off the garlic cloves - no need to peel them. Place them in a pan and toss them in a couple tablespoons of olive oil. Place in oven at 350 degrees, tossing occasionally until the outsides are golden. (This is a good thing to do while the potatoes are boiling.) Place potatoes in a bowl, pull garlic cloves out of skins with a fork and add to potatoes. Add salt, butter, and enough milk to gain your desired consistancy. Whip with electric mixer until smooth and fluffy. Serves 4.