Winter Roasted Potato Salad w/ Garlic & Herbs

Not really sure why Nigel Slater calls this a "salad". It's more like roasted smashed potatoes with a warm mustard vinaigrette. Call it what you wish, but I call it delicious!

Served alongside a roast chicken and some green beans, the food moans could be heard around the block.

Roasted Potato Salad w/ Garlic & Herbs (adapted from Nigel Slater)

10-12 new potatoes

6 whole cloves of garlic, not peeled
olive oil
sprig of fresh rosemary, sage or thyme
sea salt

For the dressing:

2 tbsp red wine vinegar
2 tbsp Dijon mustard
5 tbsp olive oil

Preheat oven to 400F.

Whisk together the dressing ingredients and season with salt and pepper.



Place the little new potatoes in a roasting pan and scatter the garlic cloves around them.
Drizzle w/ olive oil and sprinkle w/ sea salt. Scatter the herb sprigs around the potatoes and roast for 45 minutes until puffed and golden.



Gently smash the roasted potatoes with the back of a fork and drizzle over some of the dressing (you can save the rest for a salad or next week’s potatoes). Squeeze the roasted garlic from its peel and add to the salad.



Heavenly!

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