I saw a recipe on Pioneer Woman the other day for Roasted Garlic and New Potatoes and I really wanted to try it. However, I lacked a few ingredients – mainly the new potatoes and wine. Not one to let a few missing ingredients get in my way, I improvised and the result was delish.
Here’s what you’ll need for my version:
- olive oil (this didn’t make it into the picture)
- chicken broth
- kosher salt
Wash and dice the potatoes. Chop the top off the garlic bulb (the end that comes to a point) so that you expose the cloves inside. Put the potatoes in a shallow pan and set the garlic in with the potatoes. Drizzle olive oil over the potatoes and garlic. Then pour on some chicken broth. I used about 1/2 cup of chicken broth, but I didn’t really measure. Sprinkle with kosher salt (or regular table salt will work too) and pepper. It’s okay to eye ball all of these ingredients. Just add what looks good for the amount of potatoes you are making.
Cover the pan tightly with foil and bake at 400 degrees for 45-60 minutes. To get the garlic out of the bulb, I held it with paper towels so that I wouldn’t burn myself. The I used a fork to pop the cloves out into the potatoes. Stir it all up and serve.
Here’s a picture of the potatoes in the pan with the garlic. I apologize for the yellowness of the photo. My camera is giving me fits lately, refusing to auto-focus. I’m not very good at manual focusing and that distracted me from remembering to change the white balance. So now I present a yellow, dark, blurry photo for you. I have no pride.
These potatoes would be divine with wine instead of chicken broth, if you have it. Substitute and alter as needed.