Recipe courtesy of CBnG
Roasted Garlic and Rosemary Salt Potatoes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 771
- Total Fat
- 20
- Saturated Fat
- 7
- Carbohydrates
- 137
- Dietary Fiber
- 18
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 20
- Sodium
- 1837
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 (10-pound) bag salt potatoes, 18 potatoes
1 cup salt
Roasted Garlic, recipe below
1/4 cup butter, cubed
1 bunch rosemary, chopped
Salt and freshly ground black pepper
Roasted Garlic:
1 head garlic
Olive oil, to coat
2 teaspoons sea salt
Directions
- For the rosemary salt potatoes:
- Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender.
- Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate.
Roasted Garlic:
- Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil.