Rosemary Potatoes with Roasted Heads of Garlic
Recipe by Dotty Snyder Grohman from allrecipes.com
Dinner,Side Dish 60 Mins.
Ingredients
16
16 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 217
- Carbohydrate: 21g
- Fat: 13g
- Fiber: 2g
- Protein: 3g
- Sugar: 1g
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