Recipe for Emma, who ate 7 potatoes at dinner on Sunday – Oooops – I promised not to tell…. ;) The rosemary and seasalt combined with the crispy spuds are so good for the waistline, don’t you think? :)
Roasted Garlic Potatoes
serves 6 (or 3 + Emma!)
20 whole small to medium new potatoes (or about 6 to 8 medium to large red potatoes)
2 – 3 heads garlic, unpeeled and separated (or more to taste)
1/3 cup olive oil (to 1/2 Cup) (Garlic infused or rosemary infused give these an extra kick)
1/3 cup dry white wine
Sea salt to taste
freshly ground black pepper, to taste
Halve potatoes 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 alfoil and bake at 180 degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.
Serve with a roast chook. Winter heaven.