Ingredients
-
11
-
6
-
1
-
1/2
-
1/4
-
1/4
-
3
-
2
-
2
-
1/4
-
1
-
-
-
-
Directions
Ann’s Roasted Potato Salad, This recipe on a food network television though I can’t remember which one The recipe is accredited to Ann Mileti The recipe is best if you let sit at room temperature before serving This time is included in prep time , Very good!!!!! I cut way back on the oil, and it still seemed a little too oily for me Next time even more! I love the flavors and the fact that you make it ahead of time!!! Made for Spring PAC 2008 , This was fantastic Really, really good I halved the recipe because there was only 4 of us, but I should’ve done the whole one so I could have the leftovers for tomorrow’s lunch Keep the skin on the potatoes as it adds a really key flavour I substituted whole grain mustard, as that was what I had This will be a staple picnic and pot luck recipe from now on Thanks so much Heidi
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Steps
|
1
Done
|
Heat Oven to 375f. |
|
2
Done
|
Mix 6 Tablespoons of Oil, the Garlic Cloves, Salt, Pepper, Rosemary, and Thyme. Add Potatoes and Toss. |
|
3
Done
|
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. |
|
4
Done
|
Place Potatoes in a Bowl and Scrape the Pan Drippings Into Measuring Cup. Add Enough Oil to the Drippings to Make 6 Tablespoons of Oil. Whisk Together Vinegar and Mustard in a Small Bowl. Gradually Add the Oil and Mix in the Shallots. Pour the Dressing Over the Potatoes and Combine. Season With Salt and Pepper, If Needed. Add Shopped Basil. |
|
5
Done
|
Let Stand at Room Temperature For One Hour Before Serving. |
