Ann'S Roasted Potato Salad Recipe

Name: Ann'S Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 tablespoons olive oil, divided; 6 garlic cloves, chopped; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup rosemary; 1/4 cup thyme leaves; 3 lbs russet potatoes, largely diced; 2 tablespoons white vinegar; 2 teaspoons Dijon mustard; 1/4 cup shallot; 1 cup chopped basil leaves

Servings: persons

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup rosemary
1/4 cup thyme leaves
3 lbs russet potatoes, largely diced
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup shallot
1 cup chopped basil leaves

1
Heat oven to 375u00b0F.
2
Mix 6 tablespoons of oil, the garlic cloves, salt, pepper, rosemary, and thyme. Add potatoes and toss.
3
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.
4
Place potatoes in a bowl and scrape the pan drippings into measuring cup. Add enough oil to the drippings to make 6 tablespoons of oil. Whisk together vinegar and mustard in a small bowl. Gradually add the oil and mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add shopped basil.
5
Let stand at room temperature for one hour before serving.

901

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 11 tablespoons olive oil, divided, 6 garlic cloves, chopped, 1 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Ann'S Roasted 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.

Ann'S Roasted Potato Salad

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