Oven Roasted Garlic and Fingerling Potato Salad

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Oven Roasted Garlic and Fingerling Potato Salad

You might not remember the hamburger you ate with these!

Ingredients:

2 pounds fingerling potatoes, a blend including purples is best
1 teaspoon salt
1 bulb roasted garlic, between 10 and 13 cloves, peeled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
1 tablespoon fresh rosemary, stemmed
1 tablespoon fresh parsley, chopped

Preparation:

Clean the potatoes thoroughly and slice in half lengthwise. Put them into a pot with the salt and cover with water. Bring to a boil and reduce heat. Cook until just fork tender and drain and rinse quickly with cold water. Set aside.

Preheat your oven to 375 degrees F.

In a food processor, combine the garlic, olive oil, vinegar and mustard and blend. Add a bit of salt and Naughty Nelly's Deadly Twelve Pepper Blend and taste. It should be good and garlicky.

Toss the cooked potatoes in a bowl with the garlic dressing and scrape them onto a cookie sheet with a spatula. Bake for 12 minutes, sprinkle on the rosemary and parsley and mix. Cook for 3 more minutes and serve.

Chef’s Secret: Roasting garlic produces a much milder, even sweeter garlic than raw and it is so spreadable. Simply cut the top of the pointy end of the bulb off, exposing the tips of the cloves, Drizzle about a teaspoon of olive oil and maybe a pinch of Naughty Nelly's Deadly Twelve Pepper Blend over the bulb and rub it into the cloves. Place the bulb, exposed side down on a foil lined cookie pan or metal pie pan and cook in a 375 degree F. oven for about 45 minutes until soft and squeezable. Allow to cool a bit before using.

COOL TIP: If roasting a number of garlic bulbs, use a muffin pan to cook them in.

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