Roasted Potato-And-Okra Salad – a delicious recipe with potatoes, gold potatoes, okra, olive oil, kosher salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 450u00b0. Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 15 to 20 minutes or until fork-tender. Drain and cool completely (about 20 minutes).
2
Toss together okra, 1 Tbsp. olive oil, 1 tsp. salt, and 1/2 tsp. pepper, and place in a single layer in a jelly-roll pan. Cut potatoes in half, and toss with remaining olive oil, salt, and pepper. Place potatoes in a single layer in another jelly-roll pan.
3
Bake okra and potatoes at 450u00b0 for 20 to 25 minutes or until tender and golden brown. Remove from oven, and let stand 5 minutes.
4
Cut okra pods in half lengthwise. Toss together potatoes, okra, vinaigrette, and green onions in a medium bowl. Serve immediately.
271
kcal
Calories
8
g
Fat
45
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound baby red potatoes, 1 pound small Yukon gold potatoes, 1 pound fresh whole okra, 2 tablespoons olive oil, divided, and more.
Yes, Roasted Potato-And-Okra 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.
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