• 3 pounds russet potatoes peeled and thickly sliced
• 1 1/2 large heads garlic, unpeeled
• 1 tsp salt
• 1/2 tsp pepper
• 2 1/2 Tbsp chopped fresh rosemary
• 6 1/2 Tbsp olive oil
• 1 small white onion, thinly sliced

1. Preheat oven to 425°.
2. Place potatoes and garlic in a large pot and cover with water. Cover the pot and bring to a boil.
3. Uncover, reduce heat to medium and cook for 10 minutes. The potatoes should still be a bit hard.
4. Drain. Transfer garlic cloves to a glass of cold water. When they are cool enough to handle, peel them by simply squeezing them out of their softened skins.
5. Place potatoes and peeled garlic in a large bowl. Sprinkle with the salt, pepper, rosemary and 4 1/2 tablespoons of the olive oil and mix well.
6. Grease the bottom of a large baking sheet with the remaining 2 tablespoons of olive oil.
7. Place the potatoes on the baking sheet and roast for 20 minutes, turning once.
8. Spread the sliced onion on top of the potatoes and roast until the potatoes are well browned, about 20 minutes more, turning once.
9. If you like them extra crispy, cook 10 minutes more.

If you are making this dish together with roasted meat, mix 3 tablespoons of the defatted roasting juices into the potatoes during the last 5 minutes of cooking.

(Cotton)