Rosemary Roasted-Potato Salad
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1133.98 g tiny red potatoes, halved or quartered
- 1 medium red onion, cut into wedges
- 59.14 ml olive oil, divided use
- 29.58 ml snipped fresh rosemary
- 2 clove garlic, minced
- 2.46 ml kosher salt
- 2.46 ml fresh coarse ground black pepper
- 29.58 ml balsamic vinegar
- 1 medium sweet red pepper, cut into bite-sized strips
- 44.37 ml pine nuts, toasted
- fresh rosemary
directions
- Preheat oven to 450 degrees.
- In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper.
- Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan.
- Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice.
- Transfer roasted potato mixture to a large bowl; set aside.
- In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil.
- Pour mixture over roasted potato mixture.
- Add red pepper pieces; toss gently to coat.
- Turn potato salad into serving bowl.
- Sprinkle with pine nuts.
- Serve warm or at room temperature.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0