Roasted Garlic Potatoes

Preheat the oven to 400°F (200°C).

Scrub the potatoes under cold running water to remove any dirt, then cut them into 1-inch cubes, leaving the skin on for texture and nutrients.

Separate the garlic cloves from the 2 heads, leaving the papery skin intact, and lightly crush each clove with the side of a knife.

Place the potato cubes and crushed garlic cloves into a large mixing bowl, drizzle with 2 tbsp of extra virgin olive oil, and toss until evenly coated.

Season generously with sea salt and freshly ground black pepper, then add the fresh thyme sprigs and toss again to distribute the seasonings evenly.

Spread the potato and garlic mixture in a single layer on a large roasting pan, ensuring the potatoes are in a relatively even layer for consistent cooking.

Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the potatoes are golden brown and tender when pierced with a fork.

Remove from the oven and discard the thyme sprigs, then squeeze the softened roasted garlic cloves from their skins directly onto the potatoes if desired.

Taste and adjust the seasoning with additional salt and pepper as needed, then transfer to a serving dish and serve while hot.