One of life's greatest triumphs would have to be roasted garlic. Seriously. It's amazing. I love to roast it and then use it as a topping for french bread. This side dish combines two of my faves - roasted potatoes and the wonderful, roasted garlic. Oh, make that three faves - wine.
This side dish is totally easy and is great for just a few people or a lot of people. Just adjust to however many potatoes and heads of garlic you can eat. My recommendation on serving it would be to place the potatoes in the bowl, squeeze the roasted garlic on top and mix it all together.
Roasted Garlic and New PotatoesSource: Pioneer Woman
20 small to medium new potatoes
5 to 7 whole heads of garlic
1/3 to 1/2 cup olive oil
1/3 to 1/2 cup dry white wine
Freshly ground black pepper
Quarter new potatoes and set on a large rimmed baking sheet. Lop off the very top of each garlic head and arrange throughout the potatoes. Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine. Generously salt and pepper potatoes and garlic. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375 for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.