1 1/2 pounds potatoes
salt and freshly milled pepper, to taste
1 head garlic cloves, separated but unpeeled
2 tablespoons olive oil
4 teaspoons chopped rosemary or sage
2 bay leaves
4 thyme sprigs
1. Preheat oven to 400 degrees F. Put potatoes in a bowl of water with a few tablespoons salt and let stand for 15 minutes. Lightly oil a shallow baking dish. Drain the potatoes and pat dry with a towel.
2. Toss potatoes with the garlic, oil and herbs, then season with salt and pepper.
3. Arrange them in the prepared dish and bake, uncovered, until the potatoes are tender when pierced with a knife (25-40 minutes depending on their size). Turn them several times while they're cooking so that they brown evenly.
Eat them with the softened cloves of garlic squeezed out of their paper cases.