Drunken Rosemary Red Potatoes

Description 
These potatoes are glamorous. The cut pieces near the edges caramelizes in the pan and the sweet wine and olive oil perfectly supplement the rich smell of garlic. 

Makes 8 to 10 servings 

Ingredients 
5 pounds red potatoes, cut into 1-inch pieces
1 -2 large head garlic, slice the top off
1/2 cup stick butter frozen, cut into pieces (can cut to 1/4 cup for a lighter version)
1 cup dry white wine (can substitute with 1/2 cup brown sugar)
1/4 cup fresh rosemary, chopped into tiny flakes
1/2 cup extra-virgin olive oil

Salt and pepper to taste

Step 1
Preheat oven to 400 degrees. Put stick butter on counter to thaw a little while you work. This allows the thin slicing of the butter to be easier.

Step 2
Cut potatoes into one inch cubes and place into an 9 x 13 pan . Chop rosemary very finely.

Step 3
Pour olive oil on to potatoes and stir until coated. Sprinkle rosemary onto potatoes and stir until evenly coated.

Step 4
Cut garlic and place in the center of the pan, cut sides up, between potatoes. Cut butter into very thin slices and dot potatoes evenly with butter. Drizzle white wine (or brown sugar) over potatoes. Season with salt and black pepper.

Step 5
Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.