Roasted Potato Salad With Crispy Rosemary Recipes
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
ROSEMARY ROASTED POTATO SALAD
A healthy & vegan winter potato salad made with roasted potatoes, rosemary, spinach, and chewy lentils. Comfort food in a bowl for cold weather and dark days.
Provided by Alexandra Daum
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C (400°F). Place the potatoes onto a large baking sheet and use your hands to mix in the rosemary, oil, and salt. Bake for 35-40 minutes, or until the potatoes are golden brown.
- Take the potatoes out of the oven and place them into a large bowl. Add the lentils and spinach, top with the vinaigrette, and mix until fully combined. The spinach will wilt from the warm potatoes. Serve immediately.
- Place all of the ingredients into a jar or container and shake until fully combined.
Nutrition Facts : ServingSize 4 people
ROSEMARY ROASTED-POTATO SALAD
Make and share this Rosemary Roasted-Potato Salad recipe from Food.com.
Provided by Dancer
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 261.3, Fat 12.3, SaturatedFat 1.6, Sodium 231.2, Carbohydrate 35, Fiber 4.2, Sugar 5, Protein 4.7
ROSEMARY-ROASTED POTATOES
Provided by Molly O'Neill
Categories easy, side dish
Time 35m
Yield Four servings
Number Of Ingredients 5
Steps:
- Heat the oven to 450 degrees. Toss the potatoes with the rosemary oil and pepper and divide between 2 baking sheets. Roast until tender, shaking the pans occasionally, about 30 minutes. Toss with the salt and chopped rosemary and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 3 grams, Carbohydrate 119 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 715 milligrams, Sugar 10 grams, TransFat 0 grams
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