Roasted Garlic Heads and New Potatoes With Rosemary

Total Time
55mins
Prep
15 mins
Cook
40 mins

Great for grilling or in the oven.

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Ingredients

Nutrition

Directions

  1. Cut the top third off of each head of garlic with a serrated knife.
  2. Spread out a large sheet of heavy-duty aluminum foil.
  3. Pile up the potatoes, garlic heads, and rosemary.
  4. Drizzle with olive oil and sprinkle generously with Kosher salt and coarse-ground black pepper.
  5. Gather the ends of the foil and fold them over.
  6. Roll up the ends and crimp to seal the foil package up.
  7. Pierce a few times with a fork to allow steam to escape.
  8. Toss the packet on the back of the grill while you're prepping and cooking the rest of the food.
  9. 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.
  10. Just don't keep it in the middle of the fire.
  11. Open packet carefully to avoid steam burns.
  12. Serve potatoes and garlic as a side dish or appetizer, along with crostonis or grilled bread.
  13. If you like, drizzle the potatoes with a bit more olive oil.
Most Helpful

5 5

Wonderful way to make baby potatoes. The garlic was great also. Very easy and super tasty, the husband loved them. Thanks.

5 5

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

5 5

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).