GARLIC ROASTED POTATO SALAD
recipe by David Rosengarten from the Dean & DeLuca Cookbook

2 lbs baby red potatoes quartered

4 tbsp olive oil

2 tsp dried rosemary

16 cloves garlic crushed/minced

4 tsp salt

2 tsp pepper

1 cup mayo (no low-fat shit, although you can use slightly less)

6 tbsp fresh italian (flat-leaf) parsley, finely minced

2 lemons (juice of)

Mix potatoes, salt, pepper, olive oil, rosemary, and 2/3 of garlic. Bake potatoes skin side down in a preheated 450 degree F oven for 45 minutes shaking after 15 and 30 minutes. Let cool for 15 minutes. Make sauce from remaining ingredients. Mix & serve immediately.

Metric Equivalent Recipe

0.91 kg baby red potatoes quartered

4 tbsp olive oil

2 tsp dried rosemary

16 cloves garlic crushed/minced

4 tsp salt

2 tsp pepper

0.24 L mayo (no low-fat shit, although you can use slightly less)

6 tbsp fresh italian (flat-leaf) parsley, finely minced

2 lemons (juice of)

Mix potatoes, salt, pepper, olive oil, rosemary, and 2/3 of garlic. Bake potatoes skin side down in a preheated 232.2 degree C oven for 45 minutes shaking after 15 and 30 minutes. Let cool for 15 minutes. Make sauce from remaining ingredients. Mix & serve immediately.