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    You are in: Home / Recipes / Roasted-Potato Salad Recipe
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    Roasted-Potato Salad

    Roasted-Potato Salad. Photo by Lori Mama

    1/1 Photo of Roasted-Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    57 mins

    12 mins

    45 mins

    Barb in WNY's Note:

    I think this recipe originally came from a Good Housekeeping magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      In large bowl, toss potatoes with 2T olive oil.
    3. 3
      Place potatoes in 2 jelly-roll pans(15 1/2 X10 1/2- inches).
    4. 4
      Roast potatoes 45 minutes, switching pans between upper and lower racks halfway through baking.
    5. 5
      Turn them occasionally with a pancake turner, until golden and fork tender.
    6. 6
      When cooked, remove to a large bowl.
    7. 7
      Grate peel from lemon.
    8. 8
      Squeeze enough juice to equal 2 tablespoons.
    9. 9
      Add lemon peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper and 2 tablesoon olive oil, toss until potatoes are well coated.
    10. 10
      Serve potatoes warm or at room temperature.

    Ratings & Reviews:

    • on June 21, 2013

      55

      Nice little salad. I scaled the recipe back to serve two, utilized some baby potatoes I had on hand and used fresh herbs. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted-Potato Salad

    Serving Size: 1 (200 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 156.3
     
    Calories from Fat 23
    14%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 277.3 mg
    11%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.8 g
    11%
    Protein 3.7 g
    7%

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