Garlic-Lover's Roasted Potato Salad Recipe
This irresistible roasted garlic potato salad completes your easy camping meal or backyard cookout without any fuss. Make it ahead and leave the oven off on a hot summer evening. Enjoy!
Ingredients
Roasted Potatoes
- 2 lbs Yukon gold or red-skinned potatoes, cut into 1/2” dice
- 2 tbs olive oil
- 6 cloves garlic, chopped
- 1 tsp sea salt
- 1/2 tsp ground black pepper
Dressing
- 1/3 cup mayonnaise
- 1/2 lemon, juiced
- 2 cloves garlic, minced
- 3 tbs minced parsley
- 1/4 tsp sea salt
Instructions
- Preheat oven to 450 degrees.
- In a large bowl toss potatoes with olive oil, the chopped 6 cloves of garlic, salt, and pepper.
- Spread potato mixture out evenly onto a baking sheet. Do not line the sheet with parchment paper due to the high temp of the oven and the desire for crispier potatoes.
- Roast in the oven for 20 minutes. Remove the pan, take a metal spatula and scrape against the pan and flip the potatoes, carefully. No need for perfection though.
- Roast another 15 min and do the same. Roast for a final 5-10 minutes until nicely browned and crispy bits have formed.
- Scrape as many bits from the pan as you can. Set to cool to room temp.
- In a small bowl stir together mayonnaise, lemon juice, two minced cloves of garlic, parsley, salt, and pepper.
- Using a large bowl, add potatoes and mayonnaise mixture. Mix.
- If desired, transfer to a clean serving bowl and sprinkle with more chopped parsley or herbs of choice.
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