Rosemary Potatoes with Roasted Heads of Garlic

Rosemary Potatoes with Roasted Heads of Garlic

18
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!"
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Ingredients

1 h servings 217 cals
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Original recipe yields 16 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • This dish can also be cooked over a grill, loosely covered with foil, for about 45 to 60 minutes.

Reviews

18
  1. 22 Ratings

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Most helpful positive review

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 v...

Most helpful critical review

I wanted to like this recipe, but it wasn't anything special. It took a lot longer to cook than 45 minutes, but I lost track of how long I ended up leaving them in the oven (maybe a total of 2 ...

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 v...

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 ...

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...

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

This was amazing! My family loved it- there were no leftovers. I've been looking for a good rosemary potato recipe and this is it! However, it took more like an hour and fifteen minutes for it t...

Use half red and half white potatoes - some fresh and sprinkle of dried rosemary, added a little bit of chopped onion and followed rest of directions. This smells fantastic while it cooks and s...

I wanted to like this recipe, but it wasn't anything special. It took a lot longer to cook than 45 minutes, but I lost track of how long I ended up leaving them in the oven (maybe a total of 2 ...

I love this recipe!!! Made just as written. I am thinking of making these for our Easter dinner instead of the standard holiday mashed potatos. I'm making them for the second time tonight but I'...

My favorite potato dish!