Best Garlic Roasted Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD



Roasted Potato, Garlic, and Red Pepper Salad image

Categories     Salad     Garlic     Potato     Side     Roast     Basil     Bell Pepper     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 garlic cloves, unpeeled
3 pounds small boiling potatoes (white, red, or fingerling)
2 red bell peppers
3 1/2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Suggested additions: olives, pine nuts, goat cheese, grilled chicken, tuna, or prosciutto

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.

ROASTED POTATO AND GARLIC SALAD



Roasted Potato and Garlic Salad image

This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.

Provided by Holly

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers
2 medium heads garlic
½ cup olive oil
salt and pepper to taste
⅓ cup balsamic vinegar
⅓ cup olive oil
1 teaspoon dried oregano

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.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g

POTATO AND ROASTED GARLIC SOUP WITH WHEAT BERRY, WATERCRESS, AND ENDIVE SALAD



Potato and Roasted Garlic Soup with Wheat Berry, Watercress, and Endive Salad image

This sophisticated soup and salad combination makes a cozy winter lunch for friends.

Yield Serves 8

Number Of Ingredients 18

2 large heads garlic, unpeeled
2 tablespoons olive oil
2 medium onions, chopped
4 pounds boiling potatoes (preferably yellow-fleshed, such as Yukon Gold)
8 cups water
2 tablespoons Sherry vinegar*
1/2 cup scallion purée (recipe to follow)
6 cups water
1 cup wheat berries**
1 teaspoon salt
1 bunch watercress, coarse stems discarded, washed well and spun dry (about 3 cups)
4 Belgian endives, leaves separated and cut crosswise into 1/2-inch-thick slices
Garnish: 1/4 cup scallion purée
1/2 cup olive oil
2 cups chopped scallion greens (about 1 bunch), patted dry
Accompaniment:crusty bread
*available at specialty foods shops and some supermarkets
**available at natural foods stores

Steps:

  • Preheat oven to 400°F.
  • On a flat surface smash garlic heads, root ends up, with palm of hand to break up cloves, leaving peels intact. Put garlic on a sheet of foil and drizzle with 1 tablespoon oil. Sprinkle garlic with salt and pepper to taste and wrap tightly in foil. Bake garlic in middle of oven 40 minutes, or until very tender. Unwrap garlic carefully and let stand until cool enough to handle. In a bowl squeeze roasted garlic out of cloves by squeezing one end, discarding skin.
  • In a kettle cook onions in remaining tablespoon oil over moderate heat until softened. Peel and cut potatoes into 1/2-inch pieces and add to kettle with water. Bring water to a simmer and cook potatoes, covered, stirring occasionally, until very tender, about 20 minutes.
  • Transfer half of potatoes with cooking liquid to a bowl and in a blender, in batches, purée with garlic until smooth. Transfer mixture as puréed to kettle, stirring, and season soup with salt and pepper. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
  • In a large bowl whisk together vinegar, scallion purée, and salt and pepper to taste.
  • In a saucepan bring water with wheat berries and salt to a gentle boil. Cook wheat berries, uncovered, adding more water if necessary, 1 1/4 hours, or until just tender. Drain wheat berries in a sieve and add to vinegar mixture, tossing to combine well. Let mixture cool. Wheat berry mixture may be made 1 day ahead and chilled, covered. Bring wheat berry mixture to room temperature before proceeding.
  • In a kettle heat soup over moderate heat, stirring, until hot. In a large bowl toss watercress and endives with wheat berry mixture and season with salt and pepper. Pour soup into 8 serving bowls and garnish each with 1/2 tablespoon scallion purée. Serve soup and salad with bread.
  • In a saucepan heat 1/4 cup oil over moderate heat and cook scallions just until tender and bright green in color (do not let brown). In a blender purée scallion mixture with remaining 1/4 cup oil until smooth. Season scallion purée with salt and pepper and let cool. Makes about 3/4 cup.

GRILLED WARM POTATO SALAD WITH ROASTED GARLIC AND BLACK OLIVE DRESSING



Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 cloves garlic, roasted, peeled and chopped
3 tablespoons red wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
1/2 cup pitted and coarsely chopped kalamata olives
2 tablespoons chopped parsley leaves
2 1/2 pounds red new potatoes, par-cooked and sliced in 1/2 or into rounds
Canola oil
Parsley sprig, for garnish

Steps:

  • Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley.
  • Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve.

ROSEMARY AND GARLIC LAMB CHOPS WITH ROASTED POTATO AND ARTICHOKE SALAD



Rosemary And Garlic Lamb Chops With Roasted Potato And Artichoke Salad image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h

Yield Four servings

Number Of Ingredients 15

2 large baking potatoes, peeled and cut into 1/2-inch cubes
7 tablespoons, plus 1 teaspoon, olive oil
1 cup drained, canned artichoke hearts, cut into 1/2-inch dice
1 cup very thinly sliced raw artichoke hearts
1 cup cooked fava beans
1 large tomato, cored, seeded and cut into small dice
1 1/2 teaspoons salt
Freshly ground pepper to taste
2 tablespoons, plus 1 teaspoon, red-wine vinegar
2 large cloves garlic, peeled and minced
4 sprigs fresh rosemary, stemmed and minced
1 tablespoon olive oil
1 tablespoon salt
1 teaspoon freshly ground pepper
1 rack of lamb, bones scraped of all fat

Steps:

  • For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
  • Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.
  • Heat 1 teaspoon of the salad's olive oil in a heavy skillet, preferably cast iron. Add the canned artichoke hearts and saute until browned on all sides, about 5 minutes. Place the roasted potatoes, sauteed and raw artichoke hearts, fava beans and tomato in a large bowl and toss to combine. Season with 1 teaspoon of the salad's salt and pepper to taste.
  • For the lamb, increase the oven temperature to 400 degrees. Place the lamb in a roasting pan and roast until medium-rare, about 30 minutes. Let stand for 10 minutes.
  • Meanwhile for the salad, whisk together the vinegar, the remaining 1/2 teaspoon salt and pepper to taste. Slowly whisk in the remaining 6 tablespoons of olive oil. Add to the salad and toss to coat.
  • Carve the lamb. Divide the salad among 4 plates and top each serving with 2 lamb chops. Serve immediately.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 28 grams, Carbohydrate 55 grams, Fat 38 grams, Fiber 13 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 1022 milligrams, Sugar 6 grams

LOBSTER WITH ROASTED GARLIC-POTATO SALAD AND COLESLAW



Lobster with Roasted Garlic-Potato Salad and Coleslaw image

Categories     Salad     Garlic     Potato     Lobster     Summer     Cabbage     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

18 large garlic cloves, unpeeled
2 tablespoons olive oil
1 cup mayonnaise
1/4 cup fresh lemon juice
2 teaspoons ground cumin
8 small red-skinned new potatoes, cut into wedges
1 bunch green onions, chopped
2 hard-boiled eggs, chopped
2 cups sliced green cabbage
2 cups sliced purple cabbage
2 carrots, peeled, cut into matchstick-size strips
2 1 1/2-pound live lobsters

Steps:

  • Preheat oven to 350°F. Toss garlic with oil in small baking dish. Cover; bake until tender, about 1 hour. Cool. Remove garlic from skin and mash in bowl. Mix in mayonnaise, lemon juice, and cumin. Set aside.
  • Steam potatoes until tender, about 13 minutes. Transfer to large bowl; cool. Add 1/2 cup onions, eggs, and 1/2 cup dressing; toss to coat. Season with salt and pepper.
  • Toss all cabbage, carrots, remaining chopped onions and remaining dressing in large bowl. Season with salt and pepper. (Potato salad and coleslaw can be made 6 hours ahead; cover and refrigerate separately.)
  • Drop lobsters headfirst into large pot of boiling water. Cover; cook until shells are bright red and centers are opaque, about 9 minutes. Using tongs, transfer lobsters, shell side down, to work surface. Place tip of large knife into center of each lobster and cut lengthwise in half from center to end of head (knife may not cut through shell); then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Serve lobster halves with potato salad and coleslaw.

ROASTED POTATO RED PEPPER AND GARLIC SALAD



Roasted Potato red pepper and garlic salad image

A simple salad that is good warm,room temperature or chilled. Wanting something that could sit out on a buffet, I came up with this today. Roasting the garlic,potatoes and sweet red peppers adds a nice depth to this different salad. Easy to transport and no need to worry about spoilage while it sits out on the buffet. Healthy addition to any gathering!

Provided by Deb Crane @songchef

Categories     Vegetables

Number Of Ingredients 11

2 pound(s) red potatoes, cut into chunks
1 - large whole bulb of garlic
1/4 cup(s) chicken broth
1 - large sweet red pepper, cut into chunks
- snipped chives to taste
FOR THE DRESSING
1/4 cup(s) balsamic vinegar
2 tablespoon(s) olive oil
2 teaspoon(s) sugar
1/4 teaspoon(s) rosemary, dried
1/2 teaspoon(s) salt

Steps:

  • Preheat oven to 400 degrees. Oil a rimmed baking sheet with some olive oil.
  • Remove the paper skin of the outside of the garlic bulb. Leave it whole, just get off as much of the paper skin from the outside. Cut the top off just a bit. (just some of the very top portion. Place it in the middles of your prepared pan cut side up/root side down. Place the cut potatoes around the garlic bulb in the middle.
  • Bake in preheated oven for about 30 minutes, until the potatoes are tender. Remove potatoes from pan, but leave the garlic bulb on the pan. Place the red peppers around the garlic bulb and bake for an additional 20 minutes, until the red peppers are slightly roasted and the garlic bublb is tender when pierced with a fork.
  • Add the peppers to the potaotes, and let cool for a while. Allow garlic bulb to cool off until you can handle it. TO remove the roasted garlic, squeeze out each clove out of its "shell" Put the garlic in a large bowl and smash it with a fork. To the smashed garlic, add the dressing ingredients. Stir well to combine.
  • Add your reserved potatoes and peppers to the dressing. Add snipped chives. Toss gently to combine.
  • This salad has a wonderful flavor! For as simple as it is, it has much depth. An easy change of pace from your regular potato salads and no need to refrigerate! I like it best at room temperature, but it could also be served warm, or chilled.

GARLIC ROASTED POTATO SALAD



Garlic Roasted Potato Salad image

Easy and different potato salad. Great with BBQ. It's a modification of a recipe from my aunt. She adds pickle relish and red onions to hers. I add parsley and scallions instead. It's up to you.

Provided by rouxdog

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb new potato, washed and cut into bite-sized pieces
1/2 cup extra virgin olive oil
2 garlic cloves, minced
2/3 cup mayonnaise
4 tablespoons creole mustard
2 tablespoons parsley, chopped
2 tablespoons scallions or 2 tablespoons chives, chopped
1/2 lemon, juice of
salt and black pepper

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 RED POTATO AND GARLIC SALAD



ROASTED RED POTATO AND GARLIC SALAD image

Categories     Garlic     Potato     Side     Roast     Quick & Easy

Yield 4-6

Number Of Ingredients 6

6-12 small red potatos
1 bulb of garlic
eggs (2-3)
celery (1 cup chopped)
vidalia onion chopped small
roasted red and yellow bell peppers cut into julienne strips. fresh dill, buttermilk and heavy cream, salt and pepper to taste.

Steps:

  • cut potatos in small cubes (leave skin on), drizzle extra virgin olive oil over and sprinkle with sea salt and fresh ground pepper. 350 oven for 45 minutes. Roast the garlic. roast peppers. cut the onion and celery and wait for potatos. put one cup of buttermilk, one cup of heavy cream in a bowl and add fresh dill weed to taste, I like a lot of dill to taste. We will add 1/2 of the roast garlic to the dressing and the other half will be tossed with the potatoes. combine potatoes, garlic, onion, celery, roasted red and yellow peppers in bowl and toss to mix. Place salad in a wide bowl or serving plate with a sprig of dill on the side. Serves 4 - 6 with a good bbq dinner. Serve Sweat corn and watermellon afterwards.

GARLIC AND BACON ROASTED POTATO SALAD



Garlic and Bacon Roasted Potato Salad image

This past weekend I went on a camping trip and my assignment was to bring the potato salad. I wanted it to be absolutely perfect so I started messing around with recipes the week before and threw out a few batches before I came up with this. The roasted potatoes enhance the flavor of the garlic and bacon and makes this a great tasting combination. This is best made at least a day ahead so that the bacon flavor can really combine and penetrate the potatoes. Everyone absolutely loved it and I hope you do to.

Provided by invictus

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

5 tablespoons olive oil
6 garlic cloves, minced
5 lbs russet potatoes, washed and diced with skin on roughly the same size
1 teaspoon salt
1/2 teaspoon pepper
1 cup mayonnaise
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons parsley flakes, if desired (optional)
6 slices bacon, cooked till crisp and crumbled
2 celery ribs, washed and cut in half and diced
1/2 red onion, finely chopped

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.

Nutrition Facts : Calories 494, Fat 26.2, SaturatedFat 5.2, Cholesterol 19.2, Sodium 680.9, Carbohydrate 58.5, Fiber 6.6, Sugar 4.6, Protein 8.3

ROASTED POTATO AND GARLIC SALAD



Roasted Potato and Garlic Salad image

A little twist on the traditional potato salad. Is a great dish to bring to a BBQ or cookout. This contains no mayo or creaminess. Roasted red skinned potatoes and red bell peppers are tossed in a simple and flavorful homemade roasted garlic, olive oil and balsamic dressing.

Provided by SkinnyMinnie

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

8 red potatoes, unpeeled, scrubbed and cubed
2 red bell peppers
2 medium garlic heads
1/2 cup olive oil
salt and pepper, to taste
1/3 cup balsamic vinegar
1/3 cup olive oil
1 teaspoon dried oregano

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.

Nutrition Facts : Calories 495.3, Fat 30.6, SaturatedFat 4.2, Sodium 20.2, Carbohydrate 51, Fiber 5.9, Sugar 4.6, Protein 6.4

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #salads     #vegetables     #oven     #roast     #potluck     #picnic     #dietary     #comfort-food     #taste-mood     #to-go     #equipment

Related Topics