1 lb. tiny red potatoes, halved
1 head garlic, cloves separated but not peeled
2 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Arrange potatoes and garlic cloves in a 9″ x 13″ pan. Drizzle with oil and sprinkle with salt and pepper.
Bake at 350* 30 to 40 minutes until potatoes are tender and garlic is soft. Squeeze the roasted garlic from the peels onto the potatoes. Mix together.