This is a really simple, straightforward process, and I love roasted garlic in potatoes and pastas. It's much more savory and rich than fresh or powdered garlic. There are lots of ways to roast garlic, and I've tried several of them. This is the way that suits me the best and works most consistantly for me.

Remove several cloves of garlic from the whole (or all of them, if you like; roasted garlic will keep in the fridge for several days). Do not peel them, but leave the skin as much intact as possible. Try to get fat, whole cloves, as the smaller cloves will burn easily. Place garlic cloves in a Pyex (or similar) baking dish and drizzle with oil (I like olive oil, personally). Place dish in the toaster oven and set heat to around 180° C. or around 350° F. You may need to experiment a little with your oven, as they do vary. Roast garlic for 15-25 minutes (again, this depends on your oven; I find that 15 minutes is perfect). Take out the garlic and let it cool and then peel off the skin. You can then chop, mince, mash, press it in a garlic press (which is what I do) and use in dips, mashed potatoes, soups, casseroles, pasta sauce, etc. Pretty much anything you want to add a roasted garlic flavor to. It's also very wonderful mixed with some room-temperature butter and spread on bread or rolls.

I have no experience roasting garlic in a standard oven, but my guess it would be the same process, although cooking time may well vary.

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