This isn’t just any roasted potato salad, this is a roasted garlic red and sweet potato salad with green beans! With the addition of dill and parsley it is truly packed with flavor.
I’m not particularly over-exhausted but am totally dead in the brain today. As usual Extraordinary Comics gets me. I’ve been flipping back and forth between this window and others to see if I have become inspired to write yet.
Instead of writing I have bookmarked several items I want to purchase. (Pretty sure that’s not progress.) Talking about my lack of something to say is apparently the extent of my imagination today. I introduce to you, Lame Erin.
Thankfully this potato salad by Jessica from How Sweet It Is is far from lame. I think it alone can save this post, hooray! And it goes really well with my root beer pulled pork. I’ve also served it with strip steaks topped with tarragon melting sauce. Try them both ;-).
Now that you’ve laid eyes on this potato salad, I feel like a more enticing name for this recipe would be roasted garlic roasted potatoes with green beans. Especially since it definitely more accurately describes it. There truly is an entire head of roasted garlic and it really seals the deal for me.
Post updated 12/14/21, photo above is the original.
- 1 medium sweet potato, peeled and chopped
- 6 small red skin potatoes, quartered
- 1/2 pound of fresh green beans, cut in half
- 1 head of garlic
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp extra virgin olive oil
- 1 Tbsp Parmesan cheese
- 1 tsp dried dill
- 1 tsp dried parsley
- Preheat the oven to 425 degrees. Line a baking sheet with foil (if not nonstick) and set aside.
- Place potatoes and green beans in a large bowl. Drizzle with 1 tablespoon olive oil and salt and pepper. Toss until evenly coated. Spread on prepared baking sheet.
- Chop the garlic head in half crosswise. Rub the head cut-side-down in the oiled bowl (leftover from coating potatoes) to coat. Place garlic cut-side-up on the baking sheet. Bake for 25 minutes, flip and bake for 15-20 more or until potatoes are brown on the edges.
- While the potatoes are roasting, in a separate bowl whisk together 2 tablespoons extra virgin olive oil, Parmesan cheese, dill, and parsley.
- When the potatoes are done, remove from the oven to cool, and set garlic heads aside for 5 minutes. Once cool enough to touch, squeeze roasted garlic into the olive oil mixture. Using a whisk, smash and stir the garlic into the olive oil.
- Dump potatoes and green beans into a large serving bowl and cover with the garlic and olive oil mix. Toss to coat thoroughly and serve.
Source: Adapted slightly and downsized from How Sweet It Is.
Oh my gosh, I made these just the other night! Me and my boyfriend went crazy for them.. so good.
This sounds wonderful. I don’t usually like potato salad, but you have no mayo and roasted potatoes…I think this is one I could get behind!!
I don’t like potato salads with mayo–so this would be perfect for us!
Fantastic. This is like everything I love, all in one bowl of yummy, olive-oily, starchy goodness. Yumm. Gold stars for you and Jessica.
Oh Erin these look so good! I have to admit that I scooted past the veggies all the way to that sandwich. Oh how I miss that! No sandwiches like that in Australia. :)
Haha I don’t blame you ;-)
Haha, I think we all have those days. I am so distracted writing blog posts most days that it takes 3x longer than it probably should!