I got this recipe from my friend when we had dinner at her place. She said she got it from her Granny...I dont know about that!
We like these potatoes with a pork roast but they go well with any meat. The best thing is that they can cook right alongside in the oven!
Scrub potatoes and slice into eighths long wise. Dry them in a clean towel.
Separate garlic heads into cloves but leave the peels on the individual cloves.
Place butter, olive oil, bay leaves, garlic and rosemary on a jelly roll pan and heat in oven until fragrant.
Place dried potatoes in a single layer on pan with heated oils/spices. Stir to coat potatoes. Sprinkle with salt and fresh cracked pepper.
Roast potatoes at 425, stirring every 15 minutes. Alternatively you can roast them along side your meat but they will take a bit longer. The potatoes are done when fork tender. The garlic should be soft and some caramelized.
To eat the garlic just hold the clove in your teeth and scrape/pull it out of the skin. We really like it when it gets crunchy!