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
- 10 large red potatoes
- 6 garlic cloves, minced
- Olive oil
- Dry white wine (I prefer Chardonnay)
- Kosher salt and freshly ground black pepper
- Preheat oven to 375 degrees.
- Quarter the potatoes and spread in a single layer on a large rimmed baking sheet.
- 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).
- Sprinkle the minced garlic over the potatoes. Season with salt and pepper, to taste.
- Cover tightly with foil and bake for approximately 40 minutes or until potatoes are fork tender.
*Recipe adapted from this one.