Name: Rosemary Potatoes with Roasted Heads of Garlic
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: New red potatoes, cut into 1-inch pieces - 4 pounds; Garlic, top third sliced off and discarded - 2 large heads; Butter, cut into pieces - ½ cup; Fresh rosemary, chopped - 3 sprigs; Dry white wine - 1 cup; Extra-virgin olive oil - ½ cup; Salt and ground black pepper to taste - ½ cup

Ingredients for - Rosemary Potatoes with Roasted Heads of Garlic

1. New red potatoes, cut into 1-inch pieces 4 pounds

2. Garlic, top third sliced off and discarded 2 large heads

3. Butter, cut into pieces ½ cup

4. Fresh rosemary, chopped 3 sprigs

5. Dry white wine 1 cup

6. Extra-virgin olive oil ½ cup

7. Salt and ground black pepper to taste ½ cup

How to cook deliciously - Rosemary Potatoes with Roasted Heads of Garlic

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

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 . Stage

Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.