1 ½ pounds new or young red potatoes
1 head fresh, firm garlic, cloves separated but unpeeled
2 tablespoons olive oil
4 teaspoons chopped rosemary or sage
2 bay leaves
4 thyme sprigs
1)Scrub the potatoes well, then put them in a bowl of water with a few tablespoons salt and let stand for 15 minutes.
2)Meanwhile, preheat the oven to 400°F and lightly oil a shallow baking dish. Drain the potatoes and pat dry with a towel.