Ingredients
4 whole heads of garlic
4 Large Baking Potatoes
Salt and freshly ground black pepper
Extra virgin olive oil
Method
Using a sharp knife, score each head of garlic 1 inch from top, and peel away top inch of skin. Scrub the potatoes well, dry them, and prick each several times with a fork.
Heat oven to 425°. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminium foil. Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour.
Serve each potato with a head of garlic; let guests squeeze roasted garlic from skin, and mix it into baked potato along with salt, pepper, and olive oil as desired.