A flavorful, mayo-free potato salad featuring roasted Yukon Gold potatoes, garlic, and Parmesan, perfect for a fresh and satisfying side dish.
Ingredients
Main
2lbsYukon Gold Potatoes
2wholeGarlic Bulbs(Top 1/4 sliced off)
0.5cupGood Olive Oil(Plus 2 tbsp for roasting)
0.75cupFreshly Grated Parmesan
1wholeFresh Lemon(Use zest and juice)
0.33cupFresh Herbs (parsley & chives)(Chopped)
to tasteN/AKosher salt
to tasteN/AFreshly cracked black pepper
PinchN/ARed pepper flakes
Instructions
Preheat oven to 425°F (220°C). Toss potatoes in 2 tbsp oil, salt, and pepper; soak in cold water for 10 mins, then dry.
Slice garlic bulbs, drizzle with oil, wrap in foil, and roast on a baking sheet. Roast potatoes for 15 mins, then flip and roast another 15-20 mins until golden.
Cool garlic, squeeze cloves into a bowl, mash into a paste. Whisk in lemon zest, juice, remaining oil, red pepper flakes, salt, and pepper.
Stir in Parmesan, then toss roasted potatoes and herbs in the dressing. Let sit 5 mins, toss again, and serve.
Notes
For extra crispiness, ensure potatoes are thoroughly dried before roasting.