Ingredients

• 1 (10-pound) bag salt potatoes, 18 potatoes
• 1 cup salt
• Roasted Garlic, recipe below
• 1/4 cup butter, cubed
• 1 bunch rosemary, chopped
• Salt and freshly ground black pepper
• 1 head garlic
• Olive oil, to coat
• 2 teaspoons sea salt

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Instructions

1. For the rosemary salt potatoes:
2. Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender.
3. Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate.
4. Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil.