Rosemary Potatoes with Roasted Heads of Garlic


  • 4 pounds new red potatoes, cut into 1-inch pieces
  • 2 large heads garlic, top third sliced off and discarded
  • 1/2 cup butter, cut into pieces
  • 3 sprigs fresh rosemary, chopped
  • 1 cup dry white wine
  • 1/2 cup extra-virgin olive oil
  • Salt and ground black pepper to taste


Preheat oven to 400 degrees F (200 degrees C).

Sign up now and get up to
50% OFF


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.

Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.