- To roast garlic: preheat oven to 425 degrees F. Leaving the skin on the garlic bulb, cut the top off the head of garlic so that almost all the tops of the cloves are exposed. Take a small piece of tinfoil big enough to wrap the garlic in. Place the garlic in the center and partially fold up the sides. Drizzle the exposed garlic with olive oil and season with salt and pepper. Seal the foil to make a little packet of the garlic and roast for 35 minutes. Once it’s cool enough to handle, you can squeeze out the roasted cloves.
- To prep ahead: roast the garlic, make the dressing, microwave the potatoes, and prep the vegetables. Then in the morning you will only have to deal with the cast iron skillet portion of the recipe.
- Cooking the potatoes: the original recipe from Bobby Flay called for the potatoes to be boiled whole for about 25 minutes, or until cooked through. I went with the microwave method to save time, but feel free to boil the potatoes if you prefer.