Garlic roasted potatoes with rosemary and thyme

Cut larger potatoes into four and smaller ones in two so the pieces are even; leave the skin on red and white potatoes.

Toss with about 4 tbsp olive oil, salt, a little paprika and a little cayenne until well coated.

Spread the potatoes out in a baking pan so they can crisp.

Cut about a quarter inch off the top of a head of garlic, set it on foil, sprinkle with a little salt and olive oil, wrap, and put it in the pan with the potatoes.

Roast in a preheated 425F oven for 45 minutes to 1 hour, flipping once or twice, until crispy.

Squeeze the soft roasted garlic out of its skins into a pot and mash with a fork.

Add a little olive oil and two sprigs each of rosemary and thyme; heat about a minute or two until fragrant, so the herbs infuse the oil.

Add the roasted potatoes and toss in the garlic herb mixture; take off the heat.