Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
8 servings (serving size: about 3/4 cup)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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.

Ratings & Reviews

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RBN1122
January 27, 2017
I love this recipe, but I found that it's too long to roast the garlic the same amount of time as the potatoes. I add the garlic when I take it out to stir the potatoes after about 25 minutes.

CMooreCrystal's Review

firmdeb
February 21, 2015
Bowl-licking D-E-L-I-C-I-O-U-S! We have made this a few times now and its been a family favorite every single time. My 16 year-old son made it last time, so easy to make. Would be great as a potato salad as well. I followed the recipe exactly as shown. Make sure to keep as much skin on the garlic cloves as possible. If flesh is exposed the garlic will get tough and hard to squeeze out the liquid gold. A must try.

redsox19762's Review

shaftermee
November 17, 2013
This is the second time I made these. I only halved the potatoes as they were pretty small already. I also didn't have 3 pounds, I had "half a bag" not sure what the weight was! So I reduced by a little the amount of oil I roasted them with. Also only roasted for an hour. They were tender after that. I have a feeling those whose garlic burned either did not stir it, removed the skins or have "hot" ovens. I also think the recipe should have a step to mash the garlic before adding the other ingredients to the vinaigrette. Regardless - these are wonderful potatoes that I would definitely serve to guests.

JulieRae97's Review

Shuswap3
November 17, 2012
I have a feeling that this has more to do with me not following the recipe correctly.

hockeymomof2's Review

CMooreCrystal
February 27, 2012
We loved this dish!! tried if for the first time last night while entertaining another family of 4. I roasted the garlic separately, just in case.It worked out perfectly. There wasn't a morsel left, everyone raved about it. This is definitely a keeper.

Angiejsoon's Review

mschloerke
May 25, 2011
This was so good!! I made the recipe as it said to and it turned out delicious. I will definitely be making this again.

foxegurl266's Review

Angiejsoon
December 06, 2010
Did not like the strong vinegar and mustard taste.

firmdeb's Review

we3chefs
September 26, 2010
This is delicious! It is the second time I have made this dish and saved what leftovers I had for my breakfast this morning! This time I used a spicy brown mustard and tri-colored new potatoes. Yummy!

RBN1122's Review

vtflamingo
July 01, 2010
Delicious! A nice change from regular roasted potatoes. I served with pork chops and a side salad. There were no leftovers! 70 minutes is the perfect time to get nice crisp sides to the potatoes. Will be a staple in out house from now on

vtflamingo's Review

bethany
May 17, 2010
Great and very easy. It was served for special occasion with grilled rib steaks. I premade sauce earlier in day by roasting garlic separately.