Saucepan of boiling salted water, cook potatoes
for 15 to 20 minutes or just until tender but not
mushy. Drain and peel. (Refrigerator make
ahead: 24 hours)

Cut potatoes into bite size chunks. In large skillet,
melt 1/3 cup (75 mL) butter over medium heat.
Add potatoes; cook, stirring often, for 20 to 30
minutes, adding remainder of butter as necessary, 
or until crispy and golden. Stir in corn and cloves

*To roast garlic: Slice top third off garlic head to expose tops of cloves.  Wrap well in foil.  Bake in preheated 425F (220C) oven for about 40 minutes, or grill over medium-heat, turning once, for 35 to 45 minutes - until cloves are thoroughly softened. Let cool at least 15 minutes.  Squeeze out pulp.