Ingredients:

  • 1 head of garlic
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • 2 pounds Yukon Gold potatoes, cut into 1-inch cubes (900g)
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons unsalted butter, melted (56g)
  • All of the roasted garlic cloves, mashed into a paste
  • 1 tablespoon chopped fresh parsley (optional) (15 ml)
  • ½ cup grated Parmesan cheese (50g)

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, wrap tightly in foil, and roast until soft and fragrant (about 40-45 minutes). Let cool slightly.
  2. Preheat oven to 400°F (200°C). Wash and chop the potatoes into even pieces. Toss with olive oil, salt, and pepper in a large bowl.
  3. Spread potatoes in a single layer on the baking sheet. Roast for 30 minutes, flipping halfway, until golden brown and tender.
  4. While the potatoes are roasting, squeeze the roasted garlic from its head into a small bowl. Mash with a fork. Add melted butter and parsley (if using). Stir to combine.
  5. Remove potatoes from oven. Pour garlic butter over the roasted potatoes and toss to coat evenly.
  6. Sprinkle parmesan over the potatoes, return to the oven and roast for another 5-10 minutes, or until the parmesan is melted and golden brown. Serve immediately.