- 1 1/2 pounds medium red potatoes, cut into 1-inch-thick wedges
- 8 unpeeled garlic cloves
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon thyme leaves
- 1/4 teaspoon hot paprika
- Kosher salt and freshly ground pepper
Preheat the oven to 400°. In a medium bowl, toss the potatoes with the garlic cloves, olive oil, thyme and paprika and season with salt and pepper. Scrape the potatoes and garlic cloves onto a rimmed baking sheet and arrange the potatoes in a single layer, cut side down. Roast for 30 minutes, until the bottoms are golden brown. Turn the potatoes and roast for about 10 minutes longer, until tender. Transfer the potatoes and garlic cloves to plates and serve.