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Anns Roasted Potato Salad

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Ingredients

Adjust Servings:
11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup rosemary
1/4 cup thyme leaves
3 lbs russet potatoes, largely diced
2 tablespoons white vinegar
2 teaspoons dijon mustard
1/4 cup shallot
1 cup chopped basil leaves

Nutritional information

309.4
Calories
170 g
Calories From Fat
18.9 g
Total Fat
2.6 g
Saturated Fat
0 mg
Cholesterol
317.3 mg
Sodium
32.5 g
Carbs
4.6 g
Dietary Fiber
1.4 g
Sugars
4.1 g
Protein
214g
Serving Size

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Anns Roasted Potato Salad

Features:
    Cuisine:

    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.

    • 150 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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.

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