Roasted Potato Salad.

I’ve inherited most physical and personality traits I possess from my dad.

My green eyes. My type A-ness. Hypochondria. Translucent, freckled skin. Thick hair. Annoyance at unpunctuality. Spider phobia. Chocolate cravings. Insane sweating. Aversions to mayonnaise and things of the like.

I don’t really love it. Mayonnaise that is. The condiment, not the character, better known as Patricia, from my favorite Nickelodeon show Doug.

There is a time and a place for me + mayo, and that time and place is usually on a BLT stacked with lots of B and barely any L and T. Just enough L and T so you all stop judging me. And a smooth, sheer smear of mayo.

That’s it.

No more, no less.

Unless it’s loaded baked potato salad, I almost always skip it. Give me bacon or give me none.

Except for….  caramely sweet potatoes roasted with yukon golds and crisp green beans – my favorite way to eat green beans – tossed in a coating of parmesan cheese, fresh dill and buttery roasted garlic. Now this you need to try.

Roasted Potato Salad

serves 4-6

2 medium sweet potatoes or yams, peeled and chopped

10 small yukon gold potatoes, quartered

1 pound of fresh green beans

2 heads of garlic

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup olive oil

2 tablespoons parmesan cheese

3 tablespoons fresh dill

2 tablespoons chopped fresh parsley

Preheat the oven to 425 degrees F.

Chop sweet potatoes (I peeled mine) and yukon golds (I didn’t peel those) into uniform cubes and throw them in a bowl. Cut the fresh green beans in half to shorten each piece and add them to the bowl. Drizzle with 2 tablespoons olive oil and salt and pepper. Using your hands, toss potatoes and green beans until all is coated. Spread them on a non-stick baking sheet. Take the garlic heads and chop off the top to reveal the top of each clove. Rub the head chopped side down in the oiled bowl to coat with olive oil (there should be some left in the bowl that didn’t sick to the potatoes). Place garlic heads face-up on the baking sheet. Bake for 25 minutes, flip and bake for 15-20 more.

While the potatoes are roasting, in a separate bowl combine 1/4 cup olive oil, parmesan cheese, dill and parsley and whisk. Once 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 throughly and serve.

I’m currently melting in Austin at IACP. I might look like a margarita by the time I return!