Photo: Ann's Roasted Potato Salad Recipe
Ingredients
- 11 tablespoons olive oil, divided
- 6 garlic cloves, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Handful chopped fresh thyme and rosemary leaves
- 3 pounds russet potatoes, cut into large dice
- 2 tablespoons white vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup chopped shallots
- 1 cup chopped basil leaves
Directions
Preheat oven to 375 degrees F.
Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
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By cashaw6
Evanston, IL
on July 22, 2012
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This recipe is a terrific combo of roasted potatoes and a different kind of potato salad. I am not a fan of cold potatoes, don't like mayo based potato salad, and wanted to see if I could find a roasted potato that could be prepared earlier in the day and didn't need to be either hot or cold. This is the perfect mix. I prefer roasted potatoes and with the dressing that you add to this, it adds a great taste to the potatoes and you get to do it earlier in the day and just let it sit. I loved them and so did my guests who wanted the recipe. This is definitely a keeper.
By kimi674
on May 08, 2012
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I just made this potato salad for a luncheon I put on for my preschool mom's. I was afraid I wouldn't have enough salad and decided it needed something crunchy. I had asparagus in my fridge so I threw it on the baking sheet I used to cook the potatoes, drizzled a little more olive oil, sprinkled some kosher salt and baked it for around 10 minutes at 325. Cut it into bite sized pieces and mixed it with everything else. Oh and I used red potatoes. They all asked for the recipe. It's a keeper.
By granbyjillo
Granby, CT
on June 21, 2011
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I used B size red bliss potatoes. Absolutely delicious. No need for additional salt or pepper. At first read I though the original recipe called for too much fresh basil, but was I wrong. Just right.
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