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Rosemary Potatoes with Roasted Heads of Garlic

Rosemary Potatoes with Roasted Heads of Garlic

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Dotty Snyder Grohman

Dotty Snyder Grohman

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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Ingredients {{adjustedServings}} servings

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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:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet


  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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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

Baking Nana


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




Very easy recipe. I used russet potatoes because that's what I had on hand and I also cut the recipe in half, as I was only cooking for four people. I did not have any fresh rosemary so I did a quick online search to find the dried equivalent. The site I found said 1/2 tsp was equivalent to one sprig of rosemary. I was also cooking this along side a roasted chicken (each in their own roasting pan) so I cooked them at the temp and time for the chicken (350 degrees for 1 hr 15 mins)and they were cooked perfectly. I found the potatoes needed just a little more flavour, but these were a VERY god roasted potato with our roast chicken and steamed asparagus.

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