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If you've never tasted roasted
garlic, you'll be amazed about how buttery and mild
it is--nothing like raw, or even sautéed garlic.
If you get rained out, don't worry--just pop the packet
in a 350° - 400° oven (whatever temperature
you're using for the rest of your meal). The recommended
accompaniment, Grilled
Bread, can be made in the broiler.
for each serving:
1 large, firm head
of garlic
3 to 4 small new potatoes,
washed and dried
1 spring of fresh rosemary
olive oil
coarse Kosher salt
and freshly-ground black pepper
 Cut
the top third off of each head of garlic with a serrated
knife.
 Spread
out a large sheet of heavy-duty
aluminum foil.
 Pile
up the potatoes, garlic heads, and rosemary. Drizzle
with olive oil and sprinkle generously with Kosher salt
and coarse-ground black pepper.
 Gather
the ends of the foil and fold them over. Roll up the
ends and crimp to seal the foil package up. Pierce a
few times with a fork to allow steam to escape.
Toss the packet on the back of the grill while you're
prepping and cooking the rest of the food. This dish
needs at least 40 minutes to cook (will vary with heat),
but will do well on the grill for a very long time.
Just don't keep it in the middle of the fire. If you're
serving with Grilled Bread,
keep the packet on the grill until your bread is done.
 Open
packet carefully to avoid steam burns.
 Serve
potatoes and garlic as a side dish or appetizer, along
with crostonis or Grilled
Bread. If you like, drizzle the potatoes with a
bit more olive oil.
 To eat
garlic, squeeze the entire head. The roasted garlic
cloves will slide or ooze out on the bread. Then you
can spread it like butter. Yum!
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