Garlic Roasted, Potato Salad
It's football season, and I can't get over the fact that this time of year, there are many more hits on potato salad, or slaw than during the Summer. On top of that I've been seeing a lot of recipes using roasted potatoes. Now, I really like my version of Garlic Roasted Potatoes, and figured I'd do a salad with them to go along with my Southern Style, Fried Chicken.
It worked perfectly, as expected. The only problem I had with this recipe was keeping from setting a dollop of sour cream on the potatoes, as they came out of the oven and eating them right then and there.
Using my "Ron Made" Ranch Dressing was another great idea. I didn't have to play around with a bunch of different flavors because they were already in the dressing.
Then came the fun part of choosing which blacken to put into it. I knew that any one that I put in would enhance the flavor, but there were too many options. I could make it Cajun or SouthWest flavored, or I could easily add one of the Curries, or one of the Jamaican Jerks. I ended up with the Fiery Hot, Jamaican Jerk, and it was wonderful.
In any event, you'll be happy you made these. When you serve them, still warm, you still get the crispness of the potato for a potato salad that make you feel like the great cook that you are.
- 2 Pounds Russet Potatoes
- 10 Cloves Garlic
- 1 Stick Butt Kickin' Barbecue Sauce
- 1 1/2 Teaspoons Coarse Kosher Salt
- Coarse Ground Black Pepper, to taste
- 1/2 Large Anaheim Chili Pepper
- 2 Large Fresno Peppers
- 4 Large Chili De Arbol
- 1 Cup Ranch Salad Dressing
- 1 1/2 Teaspoons Butt Kickin' Blacken, Your Choice, to taste
1. Pre-heat the oven to 450 degrees.
Chop the potatoes into 3/4" to 1 1/4" chunks and place them in a bowl of cold water. Change the water 2 or 3 times, until it stays clear with the potatoes in it.
Place the potatoes on a sheet pan.
2. Peel then chop the garlic into 1/4" chunks and scatter them around the potatoes, Add pieces of butter, and the salt and pepper and place the pan in the oven.
3. Let this bake for 10 minutes, or so, to give the butter a chance to melt, and stir the potatoes well, making sure that you coat both the potatoes and the garlic with butter.
4. Cook the potatoes for about 45 - 60 minutes. Or, until they're fork tender and crispy on the outside.
Total cooking time is totally dependent upon both the size of the potato chunks and the exact temperature of your oven. Mine took the full 60 minutes to cook.
5. While the potatoes are cooling down, slice the peppers, and place them in a bowl large enough to hold them, and the potatoes.
6. When the potatoes have cooled down to real warm, add them to the pepper mixture, and stir them around. Add the Ranch Dressing (I make my own) and stir it in. Just use enough dressing to coat the potatoes and taste for salt. You don't want this potato salad real wet or you'll lose the roasted flavors.
7. Now comes the fun part. Add the Blacken. I say it that way because you get to choose whichever flavor you're in the mood for. You could easily use the Original, SouthWest, one of the Curry's, or one of the Jamaican Jerk flavors. The flavor of any one of these spice blends will totally change the final taste of this great roasted potato salad.
In case you're wondering, I ended up using my Fiery Hot, Jamaican Jerk.
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