Both RJJ and I were utterly disappointed in this recipe. The steak sauce was just, strange, and I really don’t think we did anything wrong. It was so bad that I only ate a few bites and then gave up, instead filling up on the potatoes, which did turn out pretty well. The potatoes took much longer to cook than the recipe said they would, but they were pretty good. I have never put an entire head of garlic just in the oven with the food, and not actually on the food, so I was a little skeptical. But the potatoes did turn out perfectly garlicky and delicious. I’ll probably make them again, but definitely not the steak!
- 1 garlic head
- 2 T extra-virgin olive oil
- 20 ounces whole baby potatoes
- 1 T thyme
- 1 T rosemary
- 1/4 t kosher salt
- 1/4 t freshly ground black pepper
- 1/8 t kosher salt
- 2 T parsley
1. Preheat oven to 450°.
2. Remove white papery skin from garlic head; separate but do not peel cloves. Place garlic, olive oil, potatoes, thyme, and rosemary in a large bowl; toss to coat. Arrange potato mixture on a foil-lined jelly-roll pan. Sprinkle evenly with 1/4 teaspoon kosher salt and pepper. Bake at 450° for 25 minutes, stirring after 13 minutes. Sprinkle with 1/8 teaspoon kosher salt and parsley.