Great for grilling or in the oven.
Make and share this Roasted Garlic Heads and New Potatoes With Rosemary recipe from Food.com.
- Cut the top third off of each head of garlic with a serrated knife.
- Spread out a large sheet of heavy-duty aluminum foil.
- Pile up the potatoes, garlic heads, and rosemary.
- Drizzle with olive oil and sprinkle generously with Kosher salt and coarse-ground black pepper.
- Gather the ends of the foil and fold them over.
- Roll up the ends and crimp to seal the foil package up.
- Pierce a few times with a fork to allow steam to escape.
- Toss the packet on the back of the grill while you're prepping and cooking the rest of the food.
- This dish needs at least 40 minutes to cook (will vary with heat), but will do well on the grill for a very long time.
- Just don't keep it in the middle of the fire.
- Open packet carefully to avoid steam burns.
- Serve potatoes and garlic as a side dish or appetizer, along with crostonis or grilled bread.
- If you like, drizzle the potatoes with a bit more olive oil.
Wonderful way to make baby potatoes. The garlic was great also. Very easy and super tasty, the husband loved them. Thanks.
I ended up having to do the potatoes in the oven (375 for 1 hour) as a thunder & lightening storm decided to come visit just as I was getting ready to BBQ. The garlic is heaven with the potatoes. They were golden on the bottom and when you pop that garlic on them Wonderful. Thanks tjsfu for a recipe that will be a favorite not just over the BBQ season but all year round I made this recipe again - used tiny new red potatoes - wonderful
One of those great classical recipes. Depending on the heat in the grill and the size of the potatoes, it can take a lot longer than 40 minutes to cook, so plan accordingly; it is better to leave it to cook longer than is absolutely necessary (this does not seem to have any negative effects on taste).