Thursday, June 16, 2011

Roasted Red Potato Salad

Roasted Red Potato Salad

3 lbs baby red potatoes, cut in small pieces

½ cup olive oil

12 cloves minced fresh garlic

1 tablespoon chopped fresh rosemary

1 tablespoon salt and pepper

2 cups mayonnaise

2 lemons, juiced

1 cup fresh parsley, chopped

preheat oven to 400 degrees. In large bowl, toss potatoes with olive oil, half of the garlic, rosemary, and salt and pepper. Spread on a flat baking sheet and roast 25-30 minutes or until golden brown.

When potatoes are cool, toss them with mayo, lemon juice, remaining garlic, and fresh parsley. Salt and pepper to taste, if needed.

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