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.
ROASTED POTATO SALAD WITH CRISPY ROSEMARY
Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
- In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
- Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
- Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.
WARM POTATO AND FRISEE SALAD
For a burst of color, play around with heirloom potato varieties, such as Russian Banana, Red Gold, and Purple Majesty.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Place potatoes in a medium pot of salted water. Bring toa boil. Reduce heat, and simmer until potatoes are forktender, 10 to 15 minutes. Drain. Meanwhile, whisk togethervinegar, shallot, and mustard. Pour in oil in a slow, steadystream, whisking constantly until emulsified. Season withsalt and pepper.
- Toss warm potatoes with three-quarters of the vinaigrette,and let stand for 30 minutes.
- Toss marinated potatoes with frisee and remaining vinaigrette. Sprinkle with chives.
ROASTED NEW POTATO SALAD WITH SAGE LEAVES
Steps:
- Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
- Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.
ROASTED POTATO AND GARLIC SALAD
This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.
Provided by Holly
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g
ROASTED RED POTATO SALAD
A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.
Provided by IcanCook?
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread potato pieces onto a baking sheet and drizzle with olive oil.
- Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
- Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.8 g, Cholesterol 94.9 mg, Fat 29.5 g, Fiber 4.6 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 302 mg, Sugar 3.3 g
NEW POTATO & FRISéE SALAD
A prepare-ahead salad ideal for weekend entertaining
Provided by James Martin
Categories Side dish
Time 45m
Number Of Ingredients 10
Steps:
- Boil the potatoes in salted water until tender, about 15 mins. Drain well in a colander and steam dry for 5-10 mins.
- Make the salad cream by mixing the flour, sugar, mustard powder and some seasoning in a bowl, then beat in the eggs and white wine vinegar. Place the bowl over a pan of simmering water, making sure the base does not touch the water, and stir continuously until it thickens enough to coat the back of a spoon, about 5-10 mins.
- Remove from the heat and cool. Add the cream and lemon juice to taste. Cover and chill until you are ready to dress the potatoes.
- Pick over the frisée, discarding any damaged leaves, then tear into bite-sized pieces. Toss the potatoes in the salad cream along with most of the chives. Arrange the frisée on a platter or in a large bowl. Spoon over the potatoes and scatter with the rest of the chives.
Nutrition Facts : Calories 266 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
ROASTED POTATO SALAD
I pack this delicious potato salad in a cooler to dish up cold at picnics, or transfer it to a slow cooker to serve warm for church potlucks. -Terri Adams, Kansas City, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened., Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes. , Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
FRISéE AND ROASTED-POTATO SALAD
Categories Salad Leafy Green Potato Tomato Side Roast Picnic Parmesan Summer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Roast potatoes:
- Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper to taste.
- Arrange wedges in 1 layer in an oiled shallow (1-inch) baking pan. Roast in upper third of oven 15 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.
- Make salad:
- Whisk together shallot, vinegar, mustard, kosher salt, and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, three fourths of Parmigiano Reggiano, and enough vinaigrette to coat.
- Sprinkle remaining Parmigiano Reggiano over salad and serve.
More about "frisée and roasted potato salad recipes"
ROASTED POTATO SALAD RECIPE — EATWELL101
From eatwell101.com
ROASTED POTATO SALAD RECIPE - LOS ANGELES TIMES
From latimes.com
OUR BEST RECIPES FOR FRISéE SALAD - FOOD & WINE
From foodandwine.com
HERBED POTATO SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
ROASTED POTATO SALAD • A SWEET PEA CHEF
From asweetpeachef.com
MY FAVORITE ROASTED POTATO SALAD - I AM BAKER
From iambaker.net
ROASTED BEET & POTATO SALAD - SWEET POTATO SOUL BY JENNé CLAIBORNE
From sweetpotatosoul.com
ROASTED POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRISÉE POTATO SALAD - EVERYDAY ON OCCASION | RECIPE IN 2022
From pinterest.ca
EASY ROASTED POTATO SALAD WITH GARLIC DILL DRESSING
From minimalistbaker.com
RECIPES/FRISEE-AND-ROASTED-POTATO-SALAD-103747.JSON AT MASTER ...
From github.com
ROASTED POTATO SALAD - BETTER HOMES & GARDENS
From bhg.com
ROASTED POTATO SALAD | RICARDO
From ricardocuisine.com
ROASTED POTATO SALAD - SAVOR THE BEST
From savorthebest.com
FRISEE AND ROASTED POTATO SALAD RECIPE - DETAILED NUTRITIONAL …
From cookeatshare.com
FRISEE AND ROASTED POTATO SALAD RECIPES
From tfrecipes.com
25 MINUTE ROASTED POTATO SALAD - MIDWEST FOODIE
From midwestfoodieblog.com
FRISEE SALAD – A COUPLE COOKS
From acouplecooks.com
ROASTED POTATO SALAD - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
FRISEE AND ROASTED-POTATO SALAD RECIPE
From recipenode.com
FRISéE AND ROASTED-POTATO SALAD RECIPE | EPICURIOUS.COM | GINGER ...
From pinterest.com
ROASTED POTATO SALAD - BITE ON THE SIDE
From biteontheside.com
FRISéE SALAD WITH BACON VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
FALL HARVEST SALAD WITH ROASTED BRASSICAS, FINGERLINGS, AND …
From seriouseats.com
FRISEE & FINGERLING POTATO SALAD RECIPE - EASY RECIPES
From recipegoulash.cc
FRISEE AND ROASTED POTATO SALAD RECIPE - COOKEATSHARE
From cookeatshare.com
BOB & LENORE'S COOKBOOK | SALAD, ROASTED BEETS & SWEET …
From cookbook.evoocb.com
ROASTED POTATO SALAD RECIPE - SOUTHERN LIVING
From southernliving.com
MIXED HERB AND FRISéE SALAD WITH ROASTED POTATOES RECIPE
From recipenode.com
FRISEE AND ROASTED POTATO SALAD RECIPE - FRIENDSEAT.COM
From friendseat.com
FRISEE AND ROASTED-POTATO SALAD RECIPE - COOKING INDEX
From cookingindex.com
SWEET POTATO SALAD WITH GARLIC BREAD AND FRISEE TASTY RECIPES
From momentopanda.blogspot.com
FINGERLING POTATO AND FRISéE SALAD WITH LEMON VINAIGRETTE.
From michellemcglinn.com
ROASTED POTATO SALAD {VIDEO} - BUTTER & BAGGAGE
From butterandbaggage.com
ROASTED FINGERLING POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
SWEET POTATO SALAD WITH GARLIC BREAD AND FRISEE RECIPES
From tfrecipes.com
EASY ROASTED POTATO SALAD (WHOLE30 COMPLIANT) - PRIMAVERA KITCHEN
From primaverakitchen.com
ROASTED POTATOES SALAD RECIPE: WHOLESOME MEETS FLAVORFUL
From healthyrecipes101.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love