A Recipe - Roasted Garlic Potatoes

I hope that everyone enjoyed a wonderfully blessed Thanksgiving! I have so much to be thankful for, but the biggest thing that fills my heart with gratitude (and sheer awe) is God's overwhelming, encompassing grace. There is not a day that goes by when I don't realize what a mess I am when left to my own devises, and am humbled before Him for His forgiveness and love. I am beyond thankful for Jesus' sacrifice in my place so that I can be a child of the Most High God!

I've confessed before that I don't have much when it comes to cooking skills, but here is one recipe that I've made for years, always turns out great, and I get repeat requests for at gatherings (such as Thanksgiving!), so I thought I'd share! Its easy and super yummy!

Ingredients:
4-5 pounds petite red potatoes - these can sometimes be difficult to find - you can't just use baby reds, they have to be "petite" as in, about the size of the "O" your pointer finger and thumb make when you put them together (I hope that makes sense).
1 head garlic
1 stick butter
1 TB salt
1 TB dried dillweed

Instructions:
Wash potatoes and pack (in a single layer) into the largest glass baking dish you have. Peel entire head of garlic and place cloves in between potatoes scattered randomly throughout dish. Slice stick of butter into 1/2 tablespoon slices, and place on top of potatoes, randomly throughout dish as well. Evenly sprinkle salt and dillweed over top of potatoes, garlic, and butter. Cover with tin foil. Bake at 400 degrees for 2 hours (longer is OK, too).

Try to stop salivating as the smell of delicious roasting garlic fills the house! The potatoes will come out looking blackish brown, but they're much better tasting than they look ;-) The skin will be crunchy, and the inside will be soft and delicious. The flavor can't be beat!

I'd say this recipe can feed 10-15 people.

Enjoy!