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!

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Comments

  1. I love roasting veggies for a potato salad. The result is sweet and complex. I never boil potatoes for a potato salad. Little sweet reds cooked long in the oven make great potato salad.

  2. I agree. . .roasting vegetables is always a good idea! :)

  3. Oh man!! This is right up my ally. GARLIC.I know this will be an awesome dish . Thanks

  4. Whoa! That looks and sounds amazing! I will be trying it!

  5. What an awesome version of potato salad! Normally potato salad is so blah, but I love how this is garlicky and includes veggies :D

  6. I am making this for sure!!!

  7. This is such a flavorful and satisfying dish. I love roasting my veggies too. :) This is definitely a delightful salad. I know….I don’t cook potato as often either. But they are so good.

  8. This looks delicious! I just “discovered” the wonders of roasted vegetables and can’t get enough of them. Thanks!

  9. Ooh, this looks SO good. And i”m the same way – I rarely cook with potatoes but when I do, I’m all … “why don’t i cook with potatoes more?!”. Will have to give this a try!

  10. Oh man, the combination of the roasted veggies and garlic here is to die for!! Love that it uses regular and sweet potatoes!

  11. I love roasting veggies for a quinoa salad but I might mix it up by having potatoes instead!

  12. Nothing better than garlic with roasted vegetables, delicious!

  13. Oh my word, I LOVE the sound of this recipe!!!

  14. Yum! Thanks for sharing! Can’t wait to try this for brunch.

  15. I want to jump in that bowl and take a swim!! MmmmmmMMmMMMMm

  16. I LOVE when potato salad doesn’t have mayo and I LOVE the look of all that dill. Yum!

  17. this looks a potato salad I would gladly gobble up. I love garlic and roasted veggies (of any kind!) together.

  18. I just roasted garlic in the oven for the first time like a week ago, SO epic and delicious. I love love love potatoes, so this sounds like something I need to make!

  19. I do love potatoes!

  20. I love a good potato salad, this ones sounds so good!

  21. This looks wonderful! Garlic and potatoes go so well together :)

  22. Love how easy and delicious this is! Roasting potatoes (and all veggies for that matter) is my favorite method of cooking. This look divine!

  23. the only potato salad I’ve ever liked has a roasted garlic dressing and now I’m kicking myself for never thinking to put sweet potatoes in it! GENIUS idea. And an awesome way to carb load. :P

  24. This sounds so amazing! What a beautiful salad for winter!

  25. Chef Randall says:

    Delicious recipe, great photos and color in the food.

    I would like to extend an invitation to view Savor the Food.

    Thanks for sharing and you have a wonderful blog. Good presentation and well organized.

    Chef Randall
    savorthefood.wordpress.com

  26. Well…I know why I don’t cook with potatoes all the time: because I’d eat them ALL. I’m sure this would be true if I made these too, which I REALLY want to do. They look phenomenal!

  27. This looks so good!

  28. Big bowl o’comfort right there! Yum!

  29. Bought 2kg of potatoes yesterday and planning to roast them for dinner. Glad I saw your post…the roasted garlic and parmesan sounds awesome! That’s going into my potatoes tonight! :)

  30. I love potato salad but have never made it like this, thanks so much for sharing. Can’t wait to give it a try!

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