Garlic Smashed-Potato Salad

Garlic Smashed-Potato Salad
Photo by Andrea Gomez


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

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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