ROSEMARY POTATOES WITH ROASTED HEADS OF GARLIC

Rosemary Potatoes with Roasted Heads of Garlic image

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!

Provided by Dotty Snyder Grohman

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h

Yield 16

Number Of Ingredients 7

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

Steps:

Preheat oven to 400 degrees F (200 degrees C).
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.
Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.

Nutrition Facts : Calories 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, Sodium 49.7 mg, Sugar 1.4 g