Oven-Roasted Potatoes with Rosemary & Whole Garlic Cloves
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or LessYes
Taste and TextureButtery, Crisp, Garlicky, Herby, Savory
Type of DishVegetable
- Olive oil, for greasing the pan
- 2 medium-sized baking potatoes
- 8 cloves garlic, unpeeled
- 1 teaspoon chopped fresh rosemary or a pinch of dried
- 2 tablespoons butter, cut into small pieces
- Medium saucepan
- 9 × 9-inch baking pan
Preheat the oven to 450°F.
Fill a medium saucepan halfway with water and bring to a boil over high heat.
Lightly grease a 9-inch square baking pan with the olive oil.
Cut the potatoes in half lengthwise. Cut each half into 4 wedges.
When the water boils, add the potatoes and blanch for 3 minutes.
Drain the potatoes well in a colander and transfer to the prepared baking pan.
Trim the nibs off the top of the garlic cloves (but do not peel them), and add the cloves to the potatoes. Sprinkle on the rosemary and dot with butter. Season with salt and pepper.
Bake in the center of the oven for 15 minutes. Turn the potatoes and bake for 15 minutes more or until browned all over and cooked through.
1993, 2007 Bob Sloan and Paul Hanson