Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400-degree F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.
*Nutrition information is a rough estimate.