Roasted Potato Salad
- 2 medium sweet potatoes or yams, peeled and cut into cubes
- 10 small yukon gold potatoes, cut into cubes
- 1 head 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
Preheat the oven to 425 degrees F.
Chop sweet potatoes and yukon golds into uniform cubes and throw
them in a bowl.
Drizzle with 2 tablespoons olive oil and salt and pepper.
Using your hands, toss potatoes until all is coated.
Spread them on a non-stick baking sheet.
Take the garlic head and chop off the top to reveal the top of each
Rub the head chopped side with olive oil. Place garlic head face-up
on the baking sheet. Bake for 25 minutes, flip and bake for 15-20
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 head aside for 5 minutes.
Once cool enough to touch, squeeze roasted garlic into the olive
Using a whisk, smash and stir the garlic into the olive oil.
Place potatoes into a large serving bowl and cover with the garlic
and olive oil mix. Toss to coat throughly and serve.