Garlic Smashed-Potato Salad

Garlic Smashed-Potato Salad
Photo by Andrea Gomez


  • ¼ cup extra-virgin olive oil
  • ¼ cup chopped chives
  • 2 heads garlic
  • 2 ¾ pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • About ½ teaspoon pepper
  • 3 tablespoons dry white wine
  • About 1 ½ teaspoons salt

1. Preheat oven to 400°. Cut garlic heads in half crosswise and wrap tightly in one large piece of foil. Bake until garlic is very soft when pressed and light golden brown (unwrap to test), 45 minutes to 1 hour. When garlic is cool enough to handle, squeeze cloves from skin into a small bowl. Add...

View full recipe at My Recipes


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