Shelly's Recipe

ROASTED-GARLIC POTATO SALAD

Category: Potato Salads

2 pounds tiny new potatoes (20 to 22 potatoes), quartered
2 tablespoons olive oil
1 whole bulb garlic
1 teaspoon olive oil
1/2 cup sliced green onions (4)
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoon olive oil
1/4 cup sliced pitted ripe olives
1/4 cup oil-packed dried tomatoes, drained and cut into thin strips

Preheat oven to 450F. Place potatoes in a 3-quart rectangular baking dish. Drizzle with 2 tablespoons oil; toss gently to coat. Roast, uncovered, for 10 minutes; stir.

Meanwhile, cut off the top 1/2 inch of the garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place garlic bulb, cut side up, in a custard cup. Drizzle with the 1 teaspoon oil. Cover with foil; place in oven with potatoes. Roast potatoes, uncovered, and garlic for 10 minutes; stir potatoes.

Add green onions to potatoes. Roast potato mixture, uncovered, and garlic for 10 to 15 minutes more or until potatoes are tender and light brown and garlic is soft. Remove from oven. Let stand until garlic is cool enough to handle.

For dressing, squeeze garlic pulp into a small bowl; mash. Stir in vinegar, salt and pepper. Whisk in 2 tablespoons oil.

Add olives and dried tomatoes to potato mixture. Drizzle with dressing; toss gently to coat. Serve at room temperature. Makes 8 servings.