1 lb. tiny red potatoes, halved
1 head garlic, cloves separated but not peeled
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper

In a 9 x 13 x 2 inch ovenproof casserole dish, arrange potatoes in a single layer. Tuck garlic cloves among potatoes. Drizzle with olive oil, salt and pepper. Bake at 350 degrees for 30-40 minutes or until potatoes are tender and garlic is soft. Squeeze garlic from peels onto potatoes. Toss potatoes with pan drippings. Makes 8 servings.