Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 200 degc. cut the potatoes into 25mm cube and par boil them for 5 minutes. allow to cool and then place in a bowl with the shallots, olive oil, salt, pepper and garlic. mix until the potatoes are evenly coated. place the mixture in a baking pan and arrange in one layer. roast in the oven for 45 minutes or until brown and crisp. turn two or three times during cooking to ensure even browning. remove the potatoes and shallots from the oven, toss with parsley, season to taste and serve hot.

Target recipe: remove outer covering on garlic. do not peel or separate the cloves. place each garlic head on a large square of heavy aluminum foil. fold up the foil so the cloves are completely wrapped. bake for 1 hour at 350°f remove garlic from oven and cool for ten minutes. separate cloves and squeeze cloves to remove cooked garlic. discard skins. in food processor, mix garlic, cheeses, milk, and dill until smooth. place in serving dish. sprinkle with parsley. serve in hollowed out red cabbage in basket surrounded by assorted vegetables for dipping. note: this recipe is very versatile. the roasted garlic puree can be used on cooked vegetables, fish, steaks, salad greens and baked potatoes.