Monday, October 12, 2009

Roasted Garlic and New Potatoes

Source: The Pioneer Woman

After eating these, my husband said, "All other potatoes are dead to me." Enough said! These are delicious and easy to prepare. I didn't use quite as many garlic heads as the recipe called for. Roasted garlic is very mild, but the garlic heads are piping hot when they come out of the oven, so you have to wait awhile to squeeze out the garlic cloves if you want to mix them in with the potatoes. You could also serve dinner with a baguette and spread the roasted garlic on the bread. Yum!

Roasted Garlic & New Potatoes

20 small to medium new potatoes
5 to 7 whole heads of garlic
1/3 to 1/2 cup olive oil
1/3 to 1/2 cup dry white wine
Kosher salt
Freshly ground black pepper

Quarter new potatoes and set on a large rimmed baking sheet. Lop off the very top of each garlic head and arrange throughout the potatoes. Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine. Generously salt and pepper potatoes and garlic. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375 for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.

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