Rosemary Potatoes with Roasted Heads of Garlic4 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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!” - by Dotty Grohman
Original recipe yields 16 servings
- 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.
Amount Per Serving (16 total)
- 217 cal
- 13 g
- 20.8 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Oh goodness! What is not to like? The flavors are perfect. Mine did take about an hour to roast to perfection. Lovely!..." See more"
"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..." See more 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."
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