Roasted potatoes, garlic and shallots.

I recently purchased a new preseasoned cast iron pan -- I need to get more iron into my system and I want to try to move away from teflon.

Yesterday I was having my friends Mark & Heather and their daughters over for dinner. The meal was designed to be entirely vegan and I was really looking forward to it -- and we all had a fantastic time.

One of the dishes I made was a combination of chopped potatoes & shallots and garlic cloves roasted for a while in the oven. After it was done, I stirred in some chopped scallions. Lovely. The house smelled heavenly -- with the scent of roasted garlic pouring out of the windows.

Ingredients:
- olive oil
- a bunch of scallions
- six medium potatoes, washed and chopped into bite-size pieces
- two heads of garlic, garlic cloves removed and left whole
- two large shallots, chopped into bite-size pieces
- 1 tsp each herbs: dried rosemary, dried sage, dried thyme

Directions:

1. Preheat oven to 400F
2. Put all of the garlic cloves, chopped potatoes and chopped shallots into a bowl and toss lightly.
3. Pour olive oil over the potato mixture, enough to coat lightly.
4. Put the herbs on top and toss the potato mixture.
5. Pour the potato mixture into your roasting pan (I used a 10.25" cast iron skillet). You could use a casserole dish.
6. Put into the oven. Stir periodically, every 15 minutes. Make sure the top doesn't dry out.
7. Cook for an hour to hour and a half, until potatoes are done and garlic is all buttery-soft.
8. Remove from oven, let cool slightly. Fold scallions into potato mixture & serve.