Rating: 4.5 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

While raw garlic is pungent, roasted garlic is sweet and mild with a buttery texture. Roast extra garlic for our Roasted Garlic Pizza. Serve this warm twist on potato salad as a side dish with steak or roast chicken.

Mark Scarbrough
Recipe by Cooking Light November 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.

  • Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.

Nutrition Facts

170 calories; calories from fat 28%; fat 5.3g; saturated fat 0.8g; mono fat 3.7g; poly fat 0.6g; protein 3.4g; carbohydrates 28.3g; fiber 3g; iron 1.3mg; sodium 335mg; calcium 23mg.
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