Name: Rosemary Potatoes with Roasted Heads of Garlic
Ingredients: 4 pounds new red potatoes, cut into 1-inch pieces; 2 large heads garlic, top third sliced off and discarded; 0.5 cup butter, cut into pieces; 3 sprigs fresh rosemary, chopped; 1 cup dry white wine; 0.5 cup extra-virgin olive oil; salt and ground black pepper to taste

Ingredients

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

Steps

Preheat the oven to 400 degrees F (200 degrees C).
Arrange potatoes in a large roasting pan; nestle garlic, cut-sides up, among potatoes. Dot potatoes and garlic with butter; sprinkle with rosemary. Drizzle wine and olive oil over top; season with salt and black pepper.
Bake in the preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.