This is a great summer salad, potatoes roasted with olive oil and rosemary and dressed a balsamic vinegar.

Preheat the oven to 180C

Cut the potatoes into halves or quarters so they are all the same size.

Place them in a metal tray in a single layer with the garlic bulbs.

Strip the rosemary leaves of the stems and finely chop.

Sprinkle half of the rosemary over the potatoes

Drizzle olive oil over the potatoes and mix completely with the rosemary

Place them in the oven after 20mins take them out and using a fish slice loosen and turn the potatoes. Add the remaining rosemary and return to the oven for another 10 mins or until they are cooked and starting to go golden brown.

Remove from the oven and place in a bowl, sprinkle with Balsamic vinegar and a sprinkle of sea salt.

Remove the garlic bulbs and cut open and squeeze the cooked garlic with a fork and smear/spread the paste over the potatoes.

Serve while warm or later when cold.

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Italian roast potato salad

These are a great summer salad, potatoes roasted with olive oil and rosemary and dressed with balsamic vinegar.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: Modern British
Servings: 6 people
Calories: 178kcal

Ingredients

  • 1 kg baby new potatoes
  • 2 tbsp rosemary
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar

Method

  • Preheat the oven to 180C
  • Cut the potatoes into halves or quarters so they are all the same size.
  • Place them in a metal tray in a single layer with the garlic bulbs.
  • Strip the rosemary leaves of the stems and finely chop.
  • Sprinkle half of the rosemary over the potatoes
  • Drizzle olive oil over the potatoes and mix completely with the rosemary
  • Place them in the oven after 20 mins take them out and using a fish slice loosen and turn the potatoes. Add the remaining rosemary and return to the oven for another 10 mins or until they are cooked and starting to go golden brown.
  • Remove from the oven and place in a bowl, sprinkle with Balsamic vinegar and a sprinkle of sea salt.
  • Remove the garlic bulbs and cut open and squeeze the cooked garlic with a fork and smear/spread the paste over the potatoes.
  • Serve while warm or later when cold.

Nutrition

Calories: 178kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 718mg | Fiber: 4g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 34mg | Calcium: 34mg | Iron: 2mg
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