Roasted Rosemary Potato Salad

Sharing is Caring

Roasted Rosemary Potato Salad is a twist on standard Rosemary Potatoes. Oven baked with Rosemary and then dressed with a lemony dressing that takes them over the top.

Summer is just around the corner. Bring on the salads. Especially potato style or any thing with the slightest bit of lemon flavor. This ones got both so you know it’s a favorite. Now summer is not my favorite season as seasons go. The heat can be a bit overhwelming in my area. But we make due. Good food helps. So whether you are a summer or winter person, or like me, loving every moment of spring time. Before we know it, it will be time to hang the lights, burn the citronella and break out the background guitar music. And make the most of what the season has to offer.

What You Will Need to Make Roasted Rosemary Potato Salad:

8 cups (3 extra large) of diced potatoes ( I used Russet but you can use any kind you like)

1/2 cup full fat mayo

1 lemon

3 cloves of garlic

2 tbsp fresh rosemary

3 tbsp of olive oil

salt and cracked black pepper

Directions:

Heat oven to 425°F/220°C. Peel and dice the potatoes into bite sized pieces.

Chop both the rosemary and garlic finely.

Place the potatoes into a large bowl. Then pour olive oil, rosemary, garlic, salt and pepper.

Mix the entire contents to make sure everything is coated.

Bake in the oven for approximately 35-40 minutes or until the potatoes are crisp.

While the potatoes cook, whisk together the lemon juice, black pepper, mayo and the zest from the whole lemon.

Once the potatoes are cooked to a golden crisp. Pour the dressing on and mix until entirely cooperated.

Serve warm or room temperature on a platter.

Roasted Asparagus

Poached Pears In Red Wine Sauce

Salmon Cakes

Sweet Potato Hash

Continue to Content

Roasted Rosemary Potato Salad

Yield: varies

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

a roasted potato salad with herbs and a lemon dressing

Print

Ingredients

• 8 cups of potatoes
• 1/2 cup mayo
• 1 lemon
• salt and pepper
• 3 garlic cloves
• 1/4 olive oil
• 2 sprigs of rosemary chopped finely

Instructions

1. Heat oven to 425°F/220°C.
2. Peel and dice the potatoes into bite sized pieces.
3. Lay them onto a baking sheet and drizzle generously with the olive oil.
4. Chop both the rosemary and garlic finely and sprinkle it over potatoes.
5. Sprinkle with a bit of salt and pepper.
6. Mix the entire contents of the tray to make sure everything is coated.
7. Bake in the oven for approximately 35-40 minutes or until the potatoes are crisp.
8. While the potatoes cook, whisk together the lemon juice, black pepper, mayo and the zest from the whole lemon.
9. Once the potatoes are cooked to a golden crisp.
10. Pour the dressing on and mix until entirely cooperated.
11. Serve warm or room temperature on a platter.

Notes

You may need a baking sheet

Sharing is Caring