*Roasted Potato Salad
Garlic Bulb, ea._THUMBNAIL
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Organic Yams, 2lb. Bag_THUMBNAIL
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Dill Bunch, ea._THUMBNAIL
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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 clove.
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 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 head 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.

Place potatoes into a large serving bowl and cover with the garlic and olive oil mix. Toss to coat throughly and serve.

Serves 4-6

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