Roasted Garlic Potato Salad with Jam & Salad Vinaigrette

Ingredients:

2 lbs (1 kg) potatoes, peeled and cut into 1” (2 cm) pieces
2 tbsp (30 mL) Crisco® Canola oil
2 tsp (10 mL) salt
1 head garlic, roasted
1/2 cup (125 mL) Jam & Salad Vinaigrette
1/4 cup (50 mL) grated parmesan cheese
1/4 cup (50 mL) chopped fresh basil or 1 tsp (5 mL) dried basil
1/4 tsp (1 mL) pepper

Directions:

1. Preheat oven to 375ºF (190 ºC). Line baking sheet with parchment paper.
2. Toss potatoes with oil and salt. Place on prepared baking sheet. Cut top quarter off the head of garlic so that the tops of garlic cloves are exposed. Remove any excess white papery skin. Wrap in foil and place on baking sheet.
3. Bake in preheated oven for 45-60 minutes, or until potatoes are browned and garlic is soft.Squeeze garlic into Jam & Salad Vinaigrette. Add parmesan, basil and pepper. Stir until combined. Toss hot potatoes with dressing. Serve warm.

Note:

1. Roasted garlic is easier to squeeze when warm. Place a paper towel around the garlic to protect you from the heat.
2. As an alternative, boil the potatoes in salted water until fork tender, toss with dressing, refrigerate and serve cold.

Featured Products:

Crisco® Canola Oil