We all know that potatoes and garlic were sent by the gods to make us happy, just because they love us.
Along with my trinity chicken, they sent roasted yellow potatoes that I sprinkled with fresh rosemary and schmeared with roasted fresh garlic.
The garlic was from the farmer's market, young garlic but no longer green. There was a purple-striped papery outer layer already, but the cloves had not fully formed. I sliced the heads across, revealing the burgeoning cloves, and added just a driz of olive oil before popping them into the roasting pan with my behemoth of a chicken and the yellow fleshed potatoes to bake for an hour.
The garlic emerged with a crisp and golden outside and, inside, the cloves had melted into a soft, savory paste. Squeezing the papery layer, the garlicky paste covered the rosemaried spuds with a heavenly ooze. You have to love garlic to love these pototatoes, but who doesn't? The oven softened the garlic's bite and enhanced its softer, sweeter side. No butter was necessary or even missed.
Quick while the spring garlic is still in the markets, do yourself a favor and let the gods have their way with your taste buds.