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    You are in: Home / Recipes / Mediterranean Baby Roast Potato Salad Recipe
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    Mediterranean Baby Roast Potato Salad

    Mediterranean Baby Roast Potato Salad. Photo by Shuzbud

    1/1 Photo of Mediterranean Baby Roast Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Shuzbud's Note:

    This makes a nice change from the usual potato salad. The fresh, Mediterranean flavours blend beautifully. This is best served hot but can also be served cold. I have taken the photo before drizzling over the sour cream so you can see the beautiful colours of the dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F or 180°C.
    2. 2
      Boil a large pan of water.
    3. 3
      Halve the new potatoes and put them in the pan to simmer for 5 minutes.
    4. 4
      Meanwhile chop the ends off the shallots ("top and tail" them), leaving the rest of the skin on. After the potatoes have had 5 minutes to cook, add the shallots and simmer for a further 5 minutes.
    5. 5
      Remove the pan from the heat. Separate the shallots and plunge them into cold water for about 1 minute. Drain the potatoes.
    6. 6
      Put the olive oil and garlic in a roasting tray lined with foil. Heat for a few minutes.
    7. 7
      Meanwhile, peel the skins off the shallots- they should come away easily now.
    8. 8
      Add the potatoes, shallots and chopped fresh rosemary to the roasting tray. Add salt and pepper to taste. Toss to coat the vegetables with the oil. Cook in the oven for 15 minutes.
    9. 9
      Pierce the skins of the cherry tomatoes with a sharp knife. Add them to the roasting tray and cook for a further 5 minutes, or until all the vegetables are tender.
    10. 10
      Spoon the vegetables into a serving bowl and drizzle the sour cream over the top just before serving.

    Ratings & Reviews:

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    Nutritional Facts for Mediterranean Baby Roast Potato Salad

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 400.6
     
    Calories from Fat 174
    43%
    Total Fat 19.3 g
    29%
    Saturated Fat 8.5 g
    42%
    Cholesterol 25.3 mg
    8%
    Sodium 54.1 mg
    2%
    Total Carbohydrate 50.9 g
    16%
    Dietary Fiber 4.6 g
    18%
    Sugars 3.7 g
    14%
    Protein 8.1 g
    16%

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