Roasted New Season Garlic and Potatoes

Prep: 20 minutes   Cook: 5 minutes  
Roast: 10 minutes   Oven: 375°F

1-1/4  pounds new potatoes (yellow or fingerling), halved
2        tablespoons olive oil
1/2     teaspoon sea salt
1/4     teaspoon freshly ground black pepper
1        tablespoon unsalted butter
1/4     cup snipped fresh Italian (flat-leaf) parsley
1/2     of a shallot, finely chopped
1 to 2 teaspoons mashed, roasted garlic*

Preheat oven to 375°F. In a large oven-going skillet, cook the potatoes in hot olive oil over medium-high heat for 5 minutes or until just starting to brown, stirring frequently. Stir in salt and pepper. Place the pan in the oven and roast, uncovered, for 10 to 15 minutes until tender. Stir in the butter, parsley, shallot, and garlic until well combined. Makes 4 servings.
 
*Roasted Garlic: Preheat oven to 375°F. With a sharp knife, cut off the top 1/2 inch of 2 whole garlic bulbs to expose the ends of the individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. In a large oven-going skillet cook the bulbs of garlic, cut sides down, in 1 tablespoon hot olive oil over medium heat for 1 minute. Place skillet in oven. Roast, uncovered, for 15 minutes until golden and soft. Cool slightly. Squeeze garlic pulp into a small bowl. Mash pulp with a fork. Store garlic in a tightly covered container in the refrigerator up to 1 week.