Rosemary-Garlic Roasted Potatoes

• 1 garlic head
• 2 tablespoons extra-virgin olive oil
• 20 ounces whole baby potatoes
• 3 thyme sprigs
• 3 rosemary sprigs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 450u0b0.
2. Remove white papery skin from garlic head; separate but do not peel cloves. Place garlic, olive oil, potatoes, thyme sprigs, and rosemary sprigs 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 450u0b0 for 25 minutes, stirring after 13 minutes. Sprinkle with 1/8 teaspoon kosher salt and parsley.

garlic, extravirgin olive oil, baby potatoes, thyme, rosemary, kosher salt, freshly ground black pepper, kosher salt, flatleaf

Taken from www.myrecipes.com/recipe/rosemary-garlic-roasted-potatoes (may not work)