Roasted Potato Salad

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Roasted Potato Salad

From Good Housekeeping

Ingredients

 

5 pounds medium-size red potatoes olive or salad oil 1 - large lemon 1/4 cup chopped parsley 1 1/4 teaspoons salt 1 teaspoon dried rosemary leaves, crushed 1 teaspoon dried thyme leaves 1/2 teaspoon sugar 1/2 teaspoon coarsely ground black pepper

 

Preparation - Estimated cooking time: 1 hour - 1 Preheat oven to 425 degrees F. Cut each unpeeled potato into quarters. In large bowl, toss potatoes with 2 tablespoons olive or salad oil. 2 Place potatoes in 2 jelly-roll pans (15 1/2 by 10 1/2 inches). Roast potatoes 45 minutes, switching pans between upper and lower racks halfway through baking, turning them occasionally with pancake turner, until golden and fork-tender. 3 When potatoes are cooked, remove to large bowl. Grate peel from lemon. Squeeze enough juice from lemon to equal 2 tablespoons. Add lemon peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper, and 2 tablespoons olive or salad oil; toss until potatoes are well coated. 4 Serve potatoes warm. Or, cover bowl and refrigerate if not serving right away. Bring potatoes to room temperature before serving.

Nutritional Analysis Number of Servings: 12 Per Serving calories 190 cholesterol 0 mg fat 5 g sodium 235 mg

 

 

 

 

 

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