Roasted Red Potatoes with Garlic and White Wine

Last week we had quite a few leftover red potatoes after making this delicious recipe.  Not wanting them to go to waste, I planned to use them as a side dish.  In the past I've always just drizzled them with olive oil, salt, pepper, and maybe a little rosemary or another spice here or there, and while they were always good, they never really impressed me.  So after searching for something to give it that little something extra it was missing, I ended up with the recipe below. 

Turns out, the only thing I was missing was white wine!  The white wine cut the heaviness of the olive oil and transformed this side dish into one I will turn to often instead of just when "I want to use up a big ole bag of red potatoes".  And that's a win in my book. 

The original recipe (link at the very bottom) called for using 5 whole heads of garlic and roasting them alongside the potatoes and then squeezing the juice out of them on top of the potatoes (which I'm certain would be heavenly); however, I wasn't willing to use up my whole week's worth of garlic all for one side dish, so I just used several minced cloves instead.  I'm sure the roasted whole heads of garlic would bring this dish to a whole new level, but I found my impromptu version below gave a similar result with all the same great flavors. 

Regardless of which method you choose, no matter how you roast it, potatoes, garlic, olive oil, white wine, and a little S & P are an incredible pairing. 

Roasted Red Potatoes and Garlic

Ingredients

• 10 large red potatoes


• 6 garlic cloves, minced


• Olive oil


• Dry white wine (I prefer Chardonnay)


• Kosher salt and freshly ground black pepper

Directions

1. Preheat oven to 375 degrees.


2. Quarter the potatoes and spread in a single layer on a large rimmed baking sheet. 


3. Drizzle a good dose of olive oil over the potatoes.  Then drizzle with dry white wine (using approximately equal amounts of olive oil and wine).


4. Sprinkle the minced garlic over the potatoes.  Season with salt and pepper, to taste.


5. Cover tightly with foil and bake for approximately 40 minutes or until potatoes are fork tender.

*Recipe adapted from this one.