Rosemary Roasted Potato Salad Food

ROASTED PARMESAN ROSEMARY POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
• Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

WARM ROSEMARY-SWEET POTATO SALAD

Steps:

• Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17x12-inch half-sheet pan.
• Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
• In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.

WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY

Steps:

• Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
• Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
• Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
• While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
• In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
• Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.

ROSEMARY ROASTED POTATOES

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.

LEMON ROSEMARY POTATO SALAD

Steps:

• Peel the baked potatoes and chop small, about 1/2" in size. Place them in a big mixing bowl. Stir together the mayonnaise, lemon juice, rosemary, and salt. Pour the dressing over the potatoes and stir to coat the potatoes. Taste and adjust seasonings as desired. Serve immediately or cover and chill in the refrigerator until ready to serve. Enjoy!

ROSEMARY ROASTED-POTATO SALAD

Steps:

• Preheat oven to 450 degrees.
• In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper.
• Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan.
• Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice.
• Transfer roasted potato mixture to a large bowl; set aside.
• In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil.
• Pour mixture over roasted potato mixture.
• Add red pepper pieces; toss gently to coat.
• Turn potato salad into serving bowl.
• Sprinkle with pine nuts.
• Serve warm or at room temperature.

ROSEMARY ROASTED POTATO SALAD

Steps:

• Preheat the oven to 200°C (400°F). Place the potatoes onto a large baking sheet and use your hands to mix in the rosemary, oil, and salt. Bake for 35-40 minutes, or until the potatoes are golden brown.
• Take the potatoes out of the oven and place them into a large bowl. Add the lentils and spinach, top with the vinaigrette, and mix until fully combined. The spinach will wilt from the warm potatoes. Serve immediately.
• Place all of the ingredients into a jar or container and shake until fully combined.

ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
• Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
• Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)

ROASTED POTATO SALAD

Steps:

• Gather the ingredients.
• Pre heat the oven to 425 F. Line a 9 x 13 x 2-inch baking pan with foil; brush the foil lightly with a small amount of olive oil.
• Scrub the potatoes. Peel, if desired, and then cut them into bite-sized pieces, about 1/2 inches to 3/4 inches big.
• Peel the red onion and cut it into 1/2-inch pieces.
• In a large bowl or in a food storage bag, toss the potatoes and onion chunks with the olive oil, garlic, dill weed, chives, salt, and pepper.
• Transfer the potato mixture to the baking pan and bake for 45 to 55 minutes, or until potatoes are tender. Stir occasionally so the potatoes will brown evenly.
• Let the potatoes cool completely.
• Combine the mayonnaise, sour cream, and lemon juice in a small bowl.
• Toss the mayonnaise mixture with the potato mixture, adding more mayonnaise if needed.

ROSEMARY GARLIC POTATO SALAD

Steps:

• Wash potatoes then place in a 3 quart or larger saucepan and cover them with water.
• You'll be cooking the potatoes whole and unpeeled.
• Next, bring them to a boil, cook them until tender, when pierced with a knife they slide right off.
• Then place potatoes in a container and refrigerate. (I typically boil the potatoes the night before)
• Once the potatoes are cold, peel the potatoes with a knife (carefully) and cut them into 1/2 inch cubes.
• Mix up a batch of the mayo and don't forget the garlic!
• Heat 1 tablespoon garlic paste with oil, then let it cool a minute.
• Mix the mayo with potatoes and add the onion, celery, and rosemary and add in the garlic paste you heated.
• Add salt and pepper to taste.
• Place in fridge until chilled (at least an hour)
• Then mix again and add more mayo if needed if potatoes absorbed mayo.
• Top with some more rosemary and serve.