Roasted Potato and Garlic Salad is a delightful and versatile dish that can be enjoyed as a side or a main course. This recipe combines the earthy flavors of roasted potatoes with the aromatic punch of garlic, creating a satisfying and crowd-pleasing salad. Originally popular in European cuisines, roasted potato salads have made their way into kitchens worldwide due to their simplicity and rich taste. Whether you’re planning a casual family dinner or a sophisticated gathering, this recipe is sure to impress.
Ingredients
For the Salad:
- 2 pounds of baby potatoes, halved
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried thyme
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 cup finely chopped fresh parsley
- Salt and pepper to taste
Instructions
Step 1: Preparing the Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Soak the potatoes in cold water for 20 minutes to remove excess starch. This step helps in achieving a crispier texture.
- Drain and pat dry the potatoes with a kitchen towel.
Step 2: Roasting the Potatoes
- In a large bowl, combine the halved potatoes, minced garlic, olive oil, sea salt, black pepper, rosemary, and thyme. Toss to coat evenly.
- Spread the potatoes on the prepared baking sheet in a single layer. This ensures they roast evenly.
- Roast in the oven for 25-30 minutes, or until the potatoes are golden brown and crispy. Stir halfway through to ensure even cooking.
Step 3: Preparing the Dressing
- While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, and chopped parsley.
- Season with salt and pepper to taste.
Step 4: Assembling the Salad
- Once the potatoes are done, let them cool slightly.
- In a large serving bowl, combine the roasted potatoes with the dressing. Toss gently to coat the potatoes without breaking them.
- Garnish with extra parsley if desired.
Tips and Variations
Tips for Perfect Roasted Potato and Garlic Salad
- How do you keep garlic from burning when roasting potatoes? Mince the garlic finely and ensure it’s mixed well with the oil and potatoes. Stir the potatoes halfway through roasting to prevent the garlic from burning.
- Why do you soak potatoes before roasting? Soaking removes excess starch, resulting in crispier potatoes.
- Roasting Technique: Make sure to spread the potatoes in a single layer to allow even roasting.
Variations
- Roasted Potato and Garlic Salad with Mayonnaise: This recipe already includes a creamy mayonnaise dressing, but you can also add a bit of Greek yogurt for extra tanginess.
- Creamy Garlic Potato Salad: For a richer flavor, add a tablespoon of sour cream to the dressing.
- Spanish Garlic Potato Salad: Add some smoked paprika and chopped chorizo for a Spanish twist.
- Roasted Potato Salad with Mustard Dressing: Substitute half of the mayonnaise with whole-grain mustard for a more robust flavor.
Nutritional Information
Per Serving (Serves 6):
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 450mg
- Total Carbohydrates: 24g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 3g
This Roasted Potato and Garlic Salad is not only easy to prepare but also bursting with flavors. The combination of crispy potatoes and the creamy, tangy dressing makes it a perfect dish for any occasion. Don’t forget to try out the variations and add your twist to the recipe. We’d love to hear your feedback! Share your experiences in the comments below, and don’t forget to share this recipe on social media. Subscribe to our newsletter for more delicious and easy recipes from easycrispyrecipes.com.