Rosemary Potatoes with Roasted Heads of Garlic

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!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 217 Calories

Ingredients

• salt and ground black pepper to taste
• 1 cup dry white wine
• ½ cup butter, cut into pieces
• ½ cup extra-virgin olive oil
• 3 sprigs fresh rosemary, chopped
• 4 pounds new red potatoes, cut into 1-inch pieces
• 2 large heads garlic, top third sliced off and discarded

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 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.

Step 3

Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.