Rosemary Roasted-Potato Salad

Submitted by Dancer

• 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

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.

Reviews

[JustJanS]

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:-)