14 new red potatoes (about 1½ pounds) 1 head garlic 1/4 cup olive oil, divided Salt and pepper to taste 1/2 cup mayonnaise 2 tablespoons lemon juice Place in a single layer on a cookie sheet, and bake at 350° for 30 minutes. (Thinner fries may not take as long.)
Place potatoes in 5-quart stockpot, and cover with water. Bring to a boil, then reduce heat, and simmer for 20 minutes or until potatoes are tender. Drain, and cool.
Preheat oven to 400°. Cut the top off the garlic head, and place it in 7-inch oven-proof skillet. Drizzle with 1 tablespoon oil. Cook at 400° for 35–40 minutes or until garlic is tender and golden. Cool. Squeeze garlic into a bowl; add any oil remaining in the skillet. Add mayonnaise and lemon juice, and mix well.
Cut potatoes in halves (or quarters, if too large). Pour remaining oil in 5-quart stockpot, and add potatoes, cut sides down. Cook for 15–20 minutes over medium heat or until cut sides are golden and crisp. Sprinkle with salt and pepper.
Serve the potatoes warm with the roasted garlic mixture.
This and other great recipes can be found in Bob Warden's Favorite Recipes: