Roasted Potato And Garlic Salad Recipes

GARLIC ROASTED POTATO SALAD

Steps:

• Preheat oven to 350 degrees.
• In a bowl, toss potatoes, garlic, and olive oil together to coat.
• Place potatoes in a single layer on a baking sheet.
• Sprinkle with salt and pepper to taste.
• Place in 350 degree oven for 15-20 minutes, or until tender, allow to cool for 10 minutes.
• Combine mayonnaise, Creole mustard, lemon juice, parsley, and scallions.
• Add to potatoes.
• Add salt or pepper to taste.
• Serve cold or room temperature.

ROASTED POTATO AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
• Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

ROASTED POTATO AND GARLIC SALAD

Steps:

• Preheat oven to 400ºF.
• Place 1/2 cup of the olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2-inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers.
• Sprinkle the potatoes, peppers and garlic with salt and pepper.
• Place both baking sheets in the oven for about 20 minute.
• Check the potatoes; they should be soft, brown and crispy. If not return them to the oven for and additional 10 minute or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 min total).
• Once everything is roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 min (this will loosen their skins).
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic into a separate, small bowl.
• Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth.
• Pour the dressing onto the potatoes and peppers and toss to coat.
• Season to taste with additional salt and pepper if needed.
• Best served warm or at room temperature. Can be re-warmed in the microwave.

GARLIC AND BACON ROASTED POTATO SALAD

Steps:

• Heat oven to 375 degrees.
• Mix the oil, garlic cloves, salt, pepper in a large bowl.
• Add potatoes a few handfuls at a time tossing to coat with each addition.
• Spread out onto a baking sheet that has been sprayed with pan coat and bake for 45 minutes, sitrring every 15 minutes. Take out of the oven and let cool on the baking sheet.
• Meanwhile in a small bowl with a wire whisk or fork combine the mayonaisse, white wine vinegar, dijon mustard, and parsley flakes if using.
• In the larger bowl add the cooled potato cubes, bacon, celery, and red onion. Add the dressing and toss the potatoes to coat. Check to make sure there is enough salt and pepper and adjust to your tastes.
• Best if refrigerated overnight.

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD

Steps:

• Preheat oven to 450° F.
• Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
• In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.

GARLIC ROASTED CHICKEN AND POTATOES

Steps:

• Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13x9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
• Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.

ROASTED GARLIC OVEN-BAKED CHICKEN

Steps:

• Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk.
• Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan skin side down. Drizzle with butter. Discard any leftover potato and egg mixtures.
• Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest pieces are cut to bone (170°F for breasts; 180°F for thighs and legs).