Ingredients for Roasted Garlic Heads And New Potatoes With Rosemary
- Garlic
- 1.5 pounds new potatoes
- Fresh Rosemary
- Olive Oil
- Kosher Salt
- Fresh Ground Black Pepper
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How to Make Roasted Garlic Heads And New Potatoes With Rosemary
- Preheat your oven to 400°F (200°C) or prepare your grill for medium heat.
- Halve the garlic heads, removing the outer layer of papery skin. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Scrub the new potatoes thoroughly and cut into roughly 1-inch pieces. Toss with 2 tablespoons of olive oil, 1 teaspoon of rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- If roasting in the oven, place the garlic halves and potatoes on a baking sheet. Roast for 40-45 minutes, or until the potatoes are tender and slightly golden brown, flipping halfway through.
- If grilling, thread the potatoes onto skewers and grill for 20-25 minutes, turning occasionally. Grill the garlic halves separately, cut-side down, for the last 10-15 minutes of cooking.
- Once cooked, squeeze the roasted garlic cloves from their skins and mash slightly with a fork. Serve the potatoes and roasted garlic together, garnished with extra rosemary sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
0g
Carbs
18g
