Stages of my life as a cook have been interesting. Just like the food trends that seem to change each season, so does my interest in what I like to cook. When I first started cooking there were a few things that were staple in my kitchen. Fresh garlic and a garlic press were a part of almost every meal preparation. I remember desiring a garlic baker, but somehow never purchased one. Many years later I find myself still enamored with garlic, but it’s been a long time since I used a garlic press. Today I decided to roast some baby, red potatoes and throw in some garlic cloves, unpeeled. Inspiration coming from the numerous potato salads being featured on almost every newsstand and food show. Tis’ the season for potato salad. This recipe is spicy. If you like blue cheese and potato salad, I think you’ll find this to be yummy. I did. I’m grilling chicken tonight to go with it and I put together a fruit salad, too. Happy Saturday!
2.5 pounds of washed, peeled and cubed baby red potatoes
3 large cloves of garlic unpeeled
1/4 cup of Mayo
2 1/2 ounces of blue cheese
2 celery stalks washed and finely chopped
1 tbsp. chopped green onion
Salt and Pepper to taste
3 tbsp. Olive oil
Preheat oven to 400 degrees
Toss potatoes and oil together in a bowl. Sprinkle in a generous amount of salt and pepper and stir. Pour potatoes onto a baking sheet. Add the garlic cloves to the pan and bake for 30 minutes.
Squeeze garlic meat into a bowl and mix with the mayo. Add chopped celery and most of the green onions. Save a teaspoon of the green onions for garnish. Add potatoes to mixture and fold it all together. Crumble the blue cheese into the potatoes and stir. Sprinkle the green onions that are left on top and either serve warm or chill for later.