Ingredients
- 1 whole garlic head
- 2 T olive oil, plus more for drizzling
- 2 lbs. baby potatoes, left whole
- 1 tsp. kosher salt, divided
- Freshly ground pepper to taste
- 5 large or 8 small shallots, peeled and quartered lengthwise (about 2 c.) 15 to 20 sage leaves
- 1 c. (1⁄2 pt.) light or heavy cream
- 1⁄2 c. finely grated Parmesan cheese
Instructions
Heat the oven to 425°F. Place the garlic on a square of aluminum foil and drizzle with some olive oil. Loosely but securely wrap the garlic and place it directly on the oven rack, seam side up. Bake for about 1 hour, until golden brown and very soft. Meanwhile, toss the potatoes with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and pepper to taste in a large (3-quart) baking dish. Roll the potatoes around in the dish to coat them well.
After the garlic has roasted for 20 minutes, put the potatoes in the oven and cook, shaking the baking dish from time to time. Meanwhile, in a medium bowl, toss the shallots with the remaining tablespoon of olive oil and the sage leaves.
After the potatoes have roasted for 15 minutes, add the shallot mixture, distributing it evenly over the potatoes and shaking the pan to incorporate. Return the pan to the oven and roast 15 minutes longer.
Remove the pan from the oven and use a potato masher or sturdy mug to flatten each potato. By now, the garlic should be ready. Using a steak knife or other serrated knife, slice off the very top of the garlic head (just enough to expose the cloves) and squeeze the contents into a small bowl. Pour in the cream and stir with a fork, mashing the garlic and combining well. Add the remaining 1⁄2 teaspoon salt and pepper to taste. Pour over the potatoes, sprinkle with Parmesan, and return to the oven. Bake 20 to 25 minutes longer, until the top is deep golden brown. Serves 4 to 6.
Text and photography © 2023 by Susan Spungen/excerpted and adapted from Veg Forward (Harper Celebrate)
