This recipe uses larger chunks of russet potatoes with their skin scrubbed but not removed. I know other varieties like red skin or finger potatoes are more elegant but russet's hardy flavor trumps. Potatoes are finished with the roasted garlic from Pete's Garlic Oil, and can be finished with Kalamata Olives for an additional spark of flavor.
This version is convenient for a larger crowd. The recipe below uses 5 pounds of potatoes and will easily serve a dozen guests (10 of my Italian relatives). Obviously it can be scaled down.
Potatoes initially are only tossed with garlic flavored oil only and Tuscany style spices (rosemary and sage based) or your favorite. Roasted garlic cloves and optional olives are added close to the end of cooking.
Because potatoes are thicker, they adapt to convection better and will require less maintenance if cooking for a crowd.