Rosemary Roasted Potato Salad

Rosemary Roasted Potato Salad

(serves 6-8)

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2 pounds new potatoes, quartered and washed

1 small red onion, sliced thin and rinsed

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1/3 C Kalamata olives, pitted and chopped

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1 small package French green beans, blanched

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Add green beans to salted boiling water. Once the color becomes vibrant green, remove them to an ice bath to set the color. Once completely cooled, remove beans to a paper towel lined plate for thorough drying.

Several sprigs of fresh rosemary, leaves finely chopped

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Make sure potatoes are fully drained. Place them into a mixing bowl. Add 2 T olive oil and mix well to evenly coat. Place potatoes, skin side down, onto a cookie sheet that has been sprayed with non-stick spray. Evenly salt and pepper the potatoes. Place them into a preheated 450 degree oven for 30 minutes or so until they are beginning to brown. (see pic) Remove from the oven and allow them to cool. This first “baking” can be prepared ahead. Once you are closer to serving, place the potatoes back into a 450 degree oven with the addition of fresh rosemary sprinkled over. (see pic) Bake for an additional 10-15 minutes or until golden brown and fragrant with rosemary. Place hot potatoes into a mixing bowl and add red onion, green beans, Kalamata olives and rosemary vinaigrette. These are delicious served warm.

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