Rosemary Potatoes with Roasted Heads of Garlic

Rosemary Potatoes with Roasted Heads of Garlic

16
Dotty Snyder Grohman 1

"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

1 h {{adjustedServings}} servings 217 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Note:
  • This dish can also be cooked over a grill, loosely covered with foil, for about 45 to 60 minutes.
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Reviews

16
  1. 19 Ratings

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Superb! Recipe is wonderful and is easily modified for many tastes. I usually use the fingerling red, white and purple potatoes for color, and 1/2 cup of white wine and 1/2 cup of chicken or v...

I meant to take a picture, but these smelled so wonderful cooking that we dove in as soon as they were out of the oven. I used dried rosemary because that's what I had on hand, and I halved the ...

Oh goodness! What is not to like? The flavors are perfect. Mine did take about an hour to roast to perfection. Lovely!