Roasted Garlic and New Potatoes

New potatoes are my go to potato. I like the texture and size much better than their russet cousins. And the beautiful reddish purple skin is a nice pop of color over the dull brown of the usual baking potato. I nearly always keep a bag of red potatoes in my pantry for an easy vegetable side dish and I almost always roast them. Typically, I just toss the quartered potatoes with olive oil, salt, and some pepper and roast until crispy. This time I decided to do something a little different after seeing this recipe from The Pioneer Woman.

I have so many recipes marked from her blog that I want to try and eventually I hope to get them all made. But this recipe stood out as a make this now because 1. I had almost everything in the pantry and 2. I love roasted garlic and roasted new potatoes. I had never thought to put the two together and roast at the same time but it is sort of genius when you think about it. Not only can you make one dish but you can throw a few extra heads on the pan and use if for something else.

I only made one change to the recipe. Instead of the white wine that she uses, I used chicken stock. I had no white wine in the kitchen (I rarely do since I rarely drink) but I had plenty of chicken stock that needed to be used.

Let me tell ya...these babies were soooo good. Perfectly tender and just starting to get crisp. The roasted garlic was amazing. Not only did it make my apartment smell delicious but it was out of this world tasty when mixed with the red potatoes. It will be hard to go back to my everyday roasted red potatoes. I may just have to throw these into rotation a lot more often.

Charlie was pretty happy with these too. I had some leftover with my eggs for breakfast and Charlie hovered nearby until he wore me down/annoyed enough to get some. Not the eggs though. Eggs + Charlie = open the windows and light some strong scented candles because it's not gonna smell good.