Rosemary Potatoes with Roasted Heads of Garlic recipe

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Ingredients

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

Nutrition Info

216.8 calories
carbohydrate: 20.8 g
cholesterol: 15.3 mg
fat: 13 g
fiber: 2.1 g
protein: 2.7 g
saturatedFat: 4.7 g
servingSize: -
sodium: 49.7 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 servings

Recipe Note

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!

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