Out of the Frying Pan! Recipes : Back-of-the-Grill Roasted Garlic Heads and New Potatoes with Rosemary (printer version)

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Back-of-the-Grill Roasted Garlic Heads and New Potatoes with Rosemary

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.
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.