Potato and Green Bean Salad

Ingredients

• 2 medium sweet potatoes, peeled and chopped
• 2-3 large yukon gold potatoes, chopped
• 1 pound fresh green beans
• 2 heads of garlic, whole
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil
• 2 tablespoons romano cheese
• 3 tablespoons fresh dill
• 2 tablespoons chopped fresh parsley

preparation

1. Preheat the oven to 425 degrees. Peel the sweet potatoes and chop them into bite sized pieces. Do the same with the yukon gold. You can either peel them or leave them as is. Snap the green beans in half and be sure to remove the stem. Place everything in a bowl and drizzle with 2 tablespoons of olive oil and salt and pepper. Using your hands, toss the potatoes and green beans until they are coated. Line a baking sheet with parchment paper or foil and spread the potatoes and green beans evenly on the baking sheet. Chop off the top of each garlic head. Rub the head chopped side down in the oiled bowl to coat with olive oil. Place garlic heads face-up on the baking sheet. Bake for 25 minutes, flip and bake for 15-20 more.
2. While the potatoes are roasting, in a separate bowl combine ¼ cup olive oil, parmesan cheese, dill and parsley and whisk. Once the potatoes are done, remove from the oven to cool and set garlic heads aside for 5 minutes. Once cooled, squeeze roasted garlic into the olive oil mixture. Using a whisk, smash and stir the garlic into the olive oil.
3. Put the potatoes and green beans into a large serving bowl and toss with the garlic/olive oil/ herb mix. Serve hot.