Garlicky Roasted Potato Salad

Every time I make something with potatoes I immediately want to know WHY I don’t cook with them more. Especially when they’re cooked with roasted garlic, fresh dill, and parmesan.

Roasted Potato Salad

It’s good to throw in something green once and a while too. Like green beans! I need to eat more of those too. I should probably just eat every single food each and every day. Whoa…or not. I’m too lazy.

Roasted Potato Salad

So if you’re feeling like getting down and dirty with a fabulous side dish – dig in!! I’ve got you covered. Roasting vegetables is always a good idea.

Roasted Potato Salad

To make this, chop sweet potatoes and yukon golds into uniform cubes and throw them in a bowl. Cut the fresh green beans in half and add them to the bowl. Drizzle with olive oil and salt and pepper. Using your hands, toss potatoes and green beans until all is coated.

Roasted Potato Salad

Spread them on a non-stick baking sheet. Take the garlic heads and chop off the top to reveal the top of each clove. Rub the head chopped side down in the oiled bowl to coat with olive oil. Place garlic heads face-up on the baking sheet and bake for 25 minutes, flip and bake for 15-20 more.

Roasted Potato Salad

While the potatoes are roasting, in a separate bowl combine 1/4 cup olive oil, parmesan cheese, dill and parsley and whisk.

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Once the potatoes are done, remove from the oven to cool and set garlic heads aside for 5 minutes. Once cool enough to touch, squeeze roasted garlic into the olive oil mixture. Using a whisk, smash and stir the garlic into the olive oil.

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Dump potatoes and green beans into a large serving bowl and cover with the garlic and olive oil mix. Toss to coat throughly and serve. I added a bunch of parmesan for the topping. Unreal!

Garlicky Roasted Potato Salad
serves 4-6
Recipe taken from How Sweet Eats

Ingredients:
2 medium sweet potatoes, washed, peeled and chopped
10 small yukon gold potatoes, washed, quartered, not peeled
1 pound of fresh green beans
2 heads of garlic
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 tablespoons parmesan cheese
3 tablespoons fresh dill
2 tablespoons chopped fresh parsley

Directions:
Preheat the oven to 425 degrees F.

Chop the sweet potatoes and yukon golds into cubes and throw them in a bowl. Cut the fresh green beans in half to shorten each piece and add them to the bowl. Drizzle with 2 tablespoons olive oil and salt and pepper. Using your hands, toss potatoes and green beans until all is coated. Spread them on a non-stick baking sheet.

Take the garlic heads and chop off the top to reveal the top of each clove. Rub the head chopped side down in the oiled bowl to coat with olive oil (there should be some left in the bowl). Place garlic heads face-up on the baking sheet. Bake for 25 minutes, flip pan and bake for 15-20 more.

While the potatoes are roasting, in a separate bowl combine 1/4 cup olive oil, parmesan cheese, dill and parsley and whisk. Once the potatoes are done, remove from the oven to cool and set garlic heads aside for 5 minutes. Once cool enough to touch, squeeze roasted garlic into the olive oil mixture. Using a whisk, smash and stir the garlic into the olive oil.

Dump potatoes and green beans into a large serving bowl and cover with the garlic and olive oil mix. Toss to coat throughly and serve. I added a bunch of parmesan for the topping. Unreal!

January Things

2013 is in full swing. HELLO February, GOODBYE -40 degree weather.

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This month has mostly been all about school. I started back fresh at the beginning of the month with new classes and teachers, and have been studying my brains out for the most part, but that’s not fun! Otherwise, I’ve been trying out my new snowshoes (which I’m in love with), running, eating, and recently went to looks for owls, which was cool.

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Otherwise, I cooked, I read, and I listened to stuff. Below is a small collection of things I fell in love with this month, and wanted to share it with you. xoxoxo

Favorite Recipes I Made From Other Food Bloggers:
Banana Bread by Foodie Crush
Pesto Potato Skillet by Naturally Ella
Roasted Red Pepper and Goat Cheese Pasta by Closet Cooking
Lentil and Butternut Squash Soup with Chard by A Couple Cooks
Brussel Sprout Hash by How Sweet It Is
Caramelized Mushrooms and Dumplings by Joy the Baker
Brown Butter Rice Krispie Treats by Traceys Culinary Adventures
Panera Mac and Cheese by Annie’s Eats

Favorite Recipe I Made:
This fabulous salad.

Books I read:
The Happiness Project by Gretchin Rubin

Podcasts That Took Over My Ears:
The Because Show

Best Movie I Saw at the Theatre:
Django Unchained

And that’s it! Cheers to February!!

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