Creamy Roasted Potato Salad With Herbs De Provence And Shallots Recipes

ANN'S ROASTED POTATO SALAD

Steps:

• Preheat oven to 375 degrees F.
• Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

HERBES DE PROVENCE ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

ROASTED POTATO SALAD

Steps:

• Gather the ingredients.
• Pre heat the oven to 425 F. Line a 9 x 13 x 2-inch baking pan with foil; brush the foil lightly with a small amount of olive oil.
• Scrub the potatoes. Peel, if desired, and then cut them into bite-sized pieces, about 1/2 inches to 3/4 inches big.
• Peel the red onion and cut it into 1/2-inch pieces.
• In a large bowl or in a food storage bag, toss the potatoes and onion chunks with the olive oil, garlic, dill weed, chives, salt, and pepper.
• Transfer the potato mixture to the baking pan and bake for 45 to 55 minutes, or until potatoes are tender. Stir occasionally so the potatoes will brown evenly.
• Let the potatoes cool completely.
• Combine the mayonnaise, sour cream, and lemon juice in a small bowl.
• Toss the mayonnaise mixture with the potato mixture, adding more mayonnaise if needed.

ROASTED POTATOES AND SHALLOTS

Steps:

• Preheat oven to 400°F with rack in lowest position.
• Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
• Roast, stirring occasionally, until shallots are golden, about 30 minutes.
• Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
• Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

PROVENCE STYLE ROASTED POTATO SALAD

Steps:

• Toss potatoes in oil with herbs and salt and pepper to taste.
• Arrange potatoes, cut side down, in a single layer on a cookie sheet.
• Place pan on lowest rack of cold oven then heat oven to 450°F.
• Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
• Place potatoes in a large bowl and add olives, onion and parsley.
• Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup.
• Gradually whisk in oil, first in droplets, then in a slow, steady stream.
• Pour dressing over warm potato mixture and toss to coat.
• Serve at room temperature for best flavor.

FRENCH POTATO SALAD WITH HERBES DE PROVENCE

Steps:

• In a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium.
• Place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. Remove it and run under cold water to stop the cooking. Set aside.
• Keep the potatos cooking for about 5 minutes until tender. Drain and reserve 1/4 cup of the potato water.
• Arrange the hot potatoes on a large cookie sheet and spread them out a little. Sprinkle the green onions over the top.
• Press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. Stir till well combined.
• Pour the dressing over the potatoes and let it sit for 10 minutes.
• Mix gently to combine, transfer to a bowl and serve immediately.

BALSAMIC GLAZED ROASTED POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
• Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

CREAMY ROASTED POTATO SALAD WITH HERBS DE PROVENCE AND SHALLOTS

Steps:

• Let it all settle with yolks settled at the bottom of a small glass jar (similar to a 2 cup canning jar) MAYO: Hold stick blender against the bottom of a 2 cup canning jar or measuring glass. Don't use a bowl; its too wide at the base. Start slow, with couple of 1 second pulses. Then continue pulsing until you see it start to form. You can get a bit more aggressive at this point until it it really thickens up. Cover it and refrigerate. It will last 1 week refrigerated. The Roasted Potatoes: First things first! Crank up the grill and lay down 2 bricks about 8"-12" apart. Close it up and let it heat to about 500 degrees. Or, turn your oven on to 500 degrees. This is going to take at least 15 minutes. Place the Potatoes in a big bowl and toss with about 5-6 turns of the salt and pepper mills. Add olive oil and the Herbs de Provence. Toss. Place each potato, flesh side up, on the baking sheet. Bake in a covered grill (on top of the bricks) or in the oven for 15 minutes or until they turn golden brown on top. Do not turn them over. In the mean time, lightly sweat the shallots, celery, and garlic in a bit of olive oil, about 3 minutes on medium flame. Try not to color them. Set that pan aside. Take the potatoes out when golden and sprinkle a bit more salt on them. Let them cool about 5 minutes. Place them in the bowl. Fold in, gently, the shallots, garlic and about 1/2 cup of the mayonnaise. Fold in parsley. Adjust taste with salt and pepper. Serve warm. *As an alternative to the Herb de Provence. For grilled or sauteed fish. Substitute fresh minced Tarragon (1 teaspoon) to the warm potatoes instead of the Herbs de Provence for a more delicate. If you're grilling up some chicken breasts, try sliced basil. Another idea for steak: Roast a bunch of garlic in foil and puree. Add that, once it's cooled down, instead of herbs de provence. Or another, roast a couple of red peppers and puree. Then add that to the folding process.