Peel and discard papery outer layers of garlic head.
Cut about 1/4 inch from the top of the cloves.
Place the garlic on a piece of foil big enough to enclose the head.
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Drizzle with 1 teaspoon oil; seal the foil securely.
Place on a large rimmed baking sheet.
Toss potatoes in a large bowl with the remaining 1 tablespoon oil, salt and pepper.
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Spread evenly on the baking sheet.
Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
Remove the garlic from the foil; let rest until cool enough to handle.
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Combine melted butter and thyme in a small bowl.
Squeeze the roasted garlic cloves out of their skins (discard skins).
Add the roasted garlic to the butter mixture; mash with a fork (it’ll be lumpy).
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Pour the garlic butter over the potatoes.
Season with pepper to taste.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
