When I think about tailgating, I want to prepare the night before with as little to do on game day as possible. I also want to show some love, not just open a bag of chips and call it good. These delectable little nuggets are joined by olive oil, rosemary and caramelized roasted garlic cloves, a happy little cheering section for your taste buds.
What you’ll need:
5-6 medium-large potatoes baked and cubed
1/2 cup roasted garlic cloves (approx 20-30) roughly chopped
Rosemary – dried and ground 1-2tbs
Black Pepper – to taste
Sea Salt (or table salt is fine) -to taste
I personally love roasted garlic more than candy so I make many cloves at once. Many stores have already peeled cloves so you can do a whole pile of them with little effort or bake them in the bulb. I found a new love with these little beauties - I found them at Sunflower Market, individually packaged for use. I used five packs for a total of about 30 cloves. I tossed them in some olive oil, sea salt and course ground pepper and sent them on their way. 30 minutes at 375 in a covered baking dish produced some sweet sticky roasted garlic.
For the potato prep you’ll be taking another fun shortcut by microwaving your spuds to nearly done. Scrub your skins, poke holes in each potato with a fork and wrap them individually in wet paper towels. Put them on a microwave safe plate and cook them for “7 potatoes” on your microwave setting or what amounts to about 15 minutes. The paper towels may be dry by the end of cooking which is fine. They should be slightly spongy to the touch.
Pull them out of the microwave and take them out of the paper towels to cool (Careful! The game isn’t called ‘luke warm’ potato, after all). Once cooled, using a sharp knife, cut them into 1 inch chunks. While you’ve got the knife out, give your roasted garlic a rough chop too. The potatos may try to fall apart a little on you if they are over cooked, that’s okay. At the worst, you call it hash and keep on going.
Make foil packs out of either a 2 foot span of tinfoil folded in half or use the foil that is designed specifically for packs. Each will hold approximately a heaping cup of diced potato mixture. This will make 4-6 packs. They are designed for hearty individual servings. Refrigerate overnight.
When you get your grill going, give yourself 30 minutes for the packs to roast on a medium heat grill. Turn them a quarter turn every 5-7 minutes.
Additional ingredients you may wish to pop in your pack may be some Durkee onions, bacon crumbles or even a touch of bbq sauce.