Garlic Smashed-Potato Salad – a delicious recipe with garlic, extra-virgin olive oil, white wine, salt, pepper, potatoes. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 400u00b0. 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 olive oil, wine, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; mash garlic with a fork until mixture is smooth.
2
Meanwhile, in a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, about 20 minutes. Drain and return to pan.
3
Add garlic mixture and chives to potatoes and stir gently until combined but still chunky. Add more salt and pepper to taste. Let cool completely, then chill airtight for up to 1 day.
969
kcal
Calories
15
g
Fat
185
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 heads garlic, 1/4 cup extra-virgin olive oil, 3 tablespoons dry white wine, About 1 1/2 teaspoons salt, and more.
Yes, Garlic Smashed-Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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