Garlic Roasted Potatoes
I gave them a rinse and scrub and they were lined up to board the baking sheet.
I chopped them into quarters and laid them out.
Chopped the heads off the garlic bulbs, which was harder than I thought it would be, the key is getting the top of each clove, so I went back with a paring knife to get the side ones.
Then the newbie’s got a shower of olive oil and white wine.
Be sure to get the oil over the garlic really well or it might get too toasty.
Followed by a sprinkle of pepper and kosher salt.
A little toss.
Over this 45 min your house will smell amazing.
Then they get their cover’s stolen to crisp for another 20 minutes.
Then all done. This was about 24 little potatoes which served 6 generously.
Mmmmm this recipe is certainly a keeper.
Here's Pioneer Woman's Recipe which I followed:Ingredients
- 20 whole Small To Medium New Potatoes
- 5 whole Heads Of Garlic, Or More To Taste (up To 7 Heads)
- ⅓ cups (to 1/2 Cup) Olive Oil
- ⅓ cups (to 1/2 Cup) Dry White Wine
- Kosher Salt To Taste
- Freshly Ground Black Pepper, To Taste
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 season the potatoes and garlic with salt and pepper. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375 degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.