Roasted-Potato Salad

READY IN: 57mins
Recipe by Barb in WNY

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

Top Review by Lori Mama

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

Ingredients Nutrition


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

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