Roasted Garlic and Potatoes

I've had roasted potatoes before, and I've also had roasted garlic. However, I wasn't genius enough to combine the two. I'm glad Pioneer Woman was genius because this combination of flavors were meant to be together. And you can't beat the smell of garlic roasting in the oven. There are no words to explain that smell. Mmmm!
The only change I would make next time is to omit the white wine. I didn't think the wine added any taste to the dish. Omitting the wine would also save a few calories and $$$.


Since I was cooking for 2, I cut down this recipe and only used 1 head of garlic and about 5 small new potatoes.

Ingredients:
20 whole Small to Medium New Potatoes
5 whole heads of garlic, or more to taste (up to 7 heads)
1/3 - 1/2 cup olive oil
1/3 - 1/2 cup dry white wine
Salt and Pepper, to taste

Directions:
Quarter the new potatoes and set on a large rimmed baking sheet. Cut off the very top of each garlic heat (the pointy end) 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 season the potatoes and garlic with salt and pepper. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375-degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.

Source: Pioneer Woman