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Wednesday, September 8, 2010

Roasted Garlic Potatoes



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O.k., o.k., I know I said I'm not a big fan over at Pioneer Woman Cooks, and here I am posting the second recipe from there in a matter of just a few weeks. I guess I just don't check in there often enough, or maybe I just got lucky with these two recipes. I guess I shouldn't judge unfairly. ;-)

My family looooved these potatoes. I actually thought they were pretty o.k., but my kids looooved them. So did my husband. So I guess they were better than I gave them credit for. They certainly were easy to make. I prepared them with some grilled steak burgers and Saturday Night Vidalia Onions (recipe to come) and there were yums all around the table -- even from my pickest eater, my college boy. I admit the onions and garlic sound like too much for one night -- but both had very mild flavors, so it was all good.

I altered the recipe only in the amount of garlic I used -- I just didn't think our stomachs could handle 5 heads. We're kind of touchy that way with garlic. One head was plenty -- I scattered them around instead of leaving them whole -- so I'll stick with one for the future. But, please use more if you like roasted garlic. Oh, I also used regular red potatoes instead of new (hence the changed name from Roasted Garlic & New Potatoes) -- I just diced them small enough to equal the size of a quartered new potato.



Roasted Garlic Potatoes
serves 6

printer version

20 whole small to medium new potatoes (or about 6 to 8 medium to large red potatoes)
1 head garlic, unpeeled and separated (or more to taste)
1/3 cup olive oil (to 1/2 Cup)
1/3 cup dry white wine (to 1/2 Cup)
kosher salt to taste
freshly ground black pepper, to taste

Quarter new potatoes (or dice red potatoes in a 1-inch dice) and set on a large rimmed baking sheet. Separate head of garlic and arrange cloves throughout the potatoes. Drizzle olive oil over 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.


Source: Pioneer Woman Cooks

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5 comments:

Abby said...

Five heads of garlic?! Whew. That IS a lot. But I do love garlic with my potatoes! (And I just can't stand scrolling through all the photos at PW. The recipes do look great most of the time.)

City Share said...

Your take on the recipe sounds delicious. I am intrigued how someone could use 5 heads of garlic with some potatoes. Thanks for sharing.

Aimee said...

Roasted potatoes are Rob's favorite food, bar none. He seriously loves potatoes -- maybe it's the Scottish genes? ;)

I'll have to make these for him just because.

scmom (Barbara) said...

Abby,
I feel the same way about the photos -- maybe that's why I avoid her site.

City Share,
Five is a lot isn't it? More than I usually have around the house even.

Aimee,
Be sure and let me know what he thinks!

Barb, sfo said...

Made these last night! I used one head of garlic but I peeled each garlic clove. Next time I'll use the "release" foil since these really stuck to the foil on the pan. But they were SO good. I'll definitely make them again.