Roasted Potato Salad
Roasted Potato Salad is an moderately easy dinner. Made with 3 lb. cubed (1-inch) potatoes (preferably red), 2 tbsp. olive oil, 3 cloves chopped garlic, 1/2 lb. snow peas and 1 pt. basket cherry tomatoes, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 425Β°.
Blend olive oil and garlic in blender; coat potatoes.
Bake in single layer on 2 cookie sheets until golden, turning often (45 minutes to an hour).
Meanwhile blanch pea pods; drain (stems and strings removed).
Combine oil, vinegar, rosemary, salt and pepper.
Let potatoes cool slightly; toss with dressing, pea pods and tomatoes.
Serve warm or at room temperature.
π· Perfect Pairings
Complete your meal with these
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