World's Best Roasted Potato Salad ! |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Roasting the potatoes and garlic in the oven gives the dish a sweeter, savory mouth watering flavor that is unmatched! Ingredients:
1 3/4 lbs baby red potatoes |
1 head garlic |
1/4 cup extra virgin olive oil, plus 1 tsp for drizzling on garlic |
1/2 teaspoon cayenne pepper |
2 -3 scallions, just the green, thinly sliced |
1 cup fresh dill, chopped |
1 cup sour cream |
1/2 teaspoon red wine vinegar |
1 teaspoon coarse salt |
ground black pepper |
Directions:
1. Preheat oven to 475°F Scrub potatoes and quarter them (if you are subbing larger potatoes, cut into 1 pieces). Arrange them in a casserole dish and drizzle olive oil over them. Sprinkle cayenne pepper and 1/2 tsp coarse salt.
2. Cut off the top of the head of garlic, exposing the cloves, pour tsp of olive oil on top and wrap in foil. Place both the casserole dish and your foil-wrapped garlic in the oven side-by-side and roast for 20-30 minutes (mine were perfect at 25), tossing the potatoes half way through for even cooking. When potatoes are pierced easily by a knife and garlic is soft, they are done.
3. Squeeze the roasted garlic cloves out of the head into a medium bowl and mash. Add dill, scallions, sour cream, red wine vinegar and salt. Mix together sauce and add potatoes. Excellent served warm, but can also be refrigerated.
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