| 1 | * separate garlic cloves but do not peel. |
| 2 | ~--------------------------------------------------------------------- ~-- preheat oven to 325°F. |
| 3 | Place oils, garlic cloves, rosemary and bay leaves in a 9 x 13 inch baking dish. |
| 4 | Place the dish in oven and heat until oil is hot, about 5 minutes. |
| 5 | While oil is heating, cut potatoes into quarters, or halves if small. |
| 6 | Place potatoes in a bowl of cold water to prevent them from darkening. |
| 7 | When oil is hot, drain potatoes and pat dry thoroughly with paper towels. |
| 8 | Remove baking dish from oven and carefully place potatoes in dish. |
| 9 | Lightly season with salt and pepper. |
| 10 | Stir to coat with oil. |
| 11 | Roast, shaking dish and turning potatoes every 15 minutes, until browned and cooked through, about 1-?hours. |
| 12 | Using a slotted spoon, transfer roasted potatoes and garlic to serving dish. |
| 13 | Serve hot. |
| 14 | Cut the ends off the cloves of garlic and squirt the garlic puree over the roasted potatoes |
