-
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
-
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
-
After parboiling, drain the potatoes and let them stand for 5 minutes.
-
Add the salt, pepper, smoked paprika, onion powder and olive oil.
-
Toss together with the unpeeled garlic cloves.
-
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick.
-
Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so.
-
After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
-
The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster. You can squeeze the roasted garlic out of the cloves to serve on the potatoes, which is particularly delicious if you are also serving them with tzatziki.