Rosemary Potatoes with Roasted Heads of Garlic |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This wonderful dish is great for a cookout. I've even made it while camping, cooked over a charcoal grill. Squeeze the roasted cloves of garlic over your potatoes or on crusty buttered chunks of French bread. A taste sensation! Ingredients:
4 pounds new red potatoes, cut into 1-inch pieces |
2 large heads garlic, top third sliced off and discarded |
1/2 cup butter, cut into pieces |
3 sprigs fresh rosemary, chopped |
1 cup dry white wine |
1/2 cup extra-virgin olive oil |
salt and ground black pepper to taste |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
3. Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.
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