Italian Roasted Potato Salad Recipe

Name: Italian Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds baby redskin potatoes, halved or quartered; 25 pitted Castelvetrano olives; 3 tablespoons extra virgin olive oil; 1 large clove garlic, put through a garlic press or grated on a microplane; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried oregano leaves; One lemon; 2 medium green onions, thinly sliced; Additional salt and pepper and extra extra virgin olive oil if needed

Servings: persons

1 1/2 pounds baby redskin potatoes, halved or quartered
25 pitted Castelvetrano olives
3 tablespoons extra virgin olive oil
1 large clove garlic, put through a garlic press or grated on a microplane
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano leaves
One lemon
2 medium green onions, thinly sliced
Additional salt and pepper and extra extra virgin olive oil if needed

1
Pre heat your oven to 350F. Place the cut potatoes and the olives on a rimmed baking sheet. Drizzle the olive oil over and sprinkle with the garlic, salt, pepper and oregano. Toss with your clean hands making sure that everything is well coated.
2
Roast the potatoes and olives for 35 to 40 minutes or until the potatoes are slightly browned and tender. Turn them over a few times during roasting to get all sides browned.
3
Remove from the oven and let cool slightly. Place in a bowl and squeeze the juice from half of the lemon over and toss. Taste and if you'd like more lemon, squeeze the juice from the other half over and re-toss. Toss in the green onions and adjust for salt, pepper and olive oil if needed. Serve warm or at room temperature.

285

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 1/2 pounds baby redskin potatoes, halved or quartered, 25 pitted Castelvetrano olives, 3 tablespoons extra virgin olive oil, 1 large clove garlic, put through a garlic press or grated on a microplane, and more.

Yes, Italian 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.

Italian Roasted Potato Salad

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