4.5/5
(2 Votes)
Ingredients
- Dip Ingredients:
- 4-5 pounds of red potatoes
- Enough oil to coat the potatoes
- 2-3 stems of fresh rosemary
- Kosher salt, to taste
- 1 head of garlic
- 8 oz. light sour cream
- 1/2 tsp. seasoning blend of your choice—I used McCormick’s Rotisserie Chicken Blend
Preparation
Step 1
Preheat oven to 400. Dice potatoes into about 1 inch pieces. Strip the rosemary leaves off the stem and mix with potato pieces. Toss with oil. Spread out on a baking sheet, and sprinkle with salt. Take head of garlic and cut the top off. Wrap with foil, if you desire (I skipped this and the garlic paper got a little bit burnt). Put the potatoes in the oven. Place the garlic on the rack next to the baking pan. Bake the potatoes for 30 minutes, or until done.
Take the garlic out after 10 minutes in the oven and squeeze the cloves out onto a cutting board. Finely mince the garlic. Mix garlic, sour cream, and seasoning. Serve potatoes with a dollop of the dip.