Roasted Potato Salad With Crispy Rosemary Recipes
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
ROAST POTATO SALAD WITH ROSEMARY AND GARLIC
The idea of a potato salad usually involves slippery potatoes of the purest ivory, but an interesting take entails a much rougher texture brought about by roasting them before dressing.
Yield enough for 4 as a side dish
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C). Scrub the potatoes thoroughly, then put them in an ovenproof dish or roasting pan. Break the garlic into cloves, but don't peel them. Add them to the potatoes. Drizzle over a little olive oil, then scatter with flakes of sea salt and the leaves from the rosemary or thyme sprigs. Bake for three-quarters of an hour to an hour, until they are puffed and golden and their insides are fluffy.
- Pour the vinegar into a small jar with a lid and add the mustard, olive oil, and some salt and pepper. Shake it hard to give a thick dressing. You can use a little whisk if you prefer. When the potatoes come from the oven, press down hard on each one with the back of a spoon so that they crack open slightly, then pour over the mustard dressing. As you eat, press the soft garlic from its skin.
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking dish with parchment paper or a silicone baking mat.
- In a small mixing bowl or large liquid measuring cup, whisk together the olive oil, ½ teaspoon of the salt, black pepper, and rosemary. Pour over the potatoes and garlic.
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