Rosemary Roasted-Potato Salad

Total Time
Prep 20 mins
Cook 30 mins

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper.
  3. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan.
  4. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice.
  5. Transfer roasted potato mixture to a large bowl; set aside.
  6. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil.
  7. Pour mixture over roasted potato mixture.
  8. Add red pepper pieces; toss gently to coat.
  9. Turn potato salad into serving bowl.
  10. Sprinkle with pine nuts.
  11. Serve warm or at room temperature.
Most Helpful

The smell of this cooking was unbelievable, and the taste-even better. It's a nice easy recipe that results in a great potato dish! We halved the oil as suggested, but felt there was still enough left in the pan to make the final dressing. So I guess I am saying, we halved the oil:-)

JustJanS July 05, 2002