Roasted Garlic

Preheat oven to 400°F (200°C). Slice off the top quarter of each garlic head to expose the cloves, then rub with 1 tablespoon of extra virgin olive oil, season with sea salt and freshly ground black pepper, and wrap loosely in foil.

Scrub the potatoes under cool running water and cut them into 1-inch cubes. Toss with the remaining 1 tablespoon of extra virgin olive oil, sea salt, and freshly ground black pepper.

Spread the potato cubes on a large baking sheet and roast for 20 minutes until they begin to soften and turn golden at the edges.

Add the wrapped garlic heads to the baking sheet alongside the potatoes and continue roasting for 15 minutes until the potatoes are tender and the garlic is completely soft.

Remove the foil from the roasted garlic and let cool for 2-3 minutes until safe to handle. Squeeze the soft roasted garlic cloves from their skins into a small bowl.

Transfer the roasted potatoes to a serving dish and top with the roasted garlic cloves. Scatter fresh thyme leaves over the top and serve warm.