Rosemary Potatoes with Roasted Heads of Garlic

Rosemary Potatoes with Roasted Heads of Garlic

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

Serving size has been adjusted!

Original recipe yields 16 servings



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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  • Prep

  • Cook

  • Ready In

  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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  • 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 15

  1. 18 Ratings

Crystal S

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 vegetable stock for more complexity in the overall flavor. To amp of the level of sophistication add 4 ounces of gorgonzola cheese to the mix. It makes the most creamy sauce imaginable. NOTE: to keep your garlic from drying out, brush the top with olive oil, sprinkle with salt and pepper and cover with a very thin slice of butter prior to baking! Your taste buds will thank you! Enjoy!!!


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 recipe since there were just two of us. I regret not making the full recipe because they were that good. I would recommend tossing the potatoes in the olive oil prior to dotting with butter and drizzling with white wine. That way you don't have any potatoes get dried out while roasting.

Baking Nana

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