Ann's Roasted Potato Salad

Name: Ann's Roasted Potato Salad
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters chopped basil leaves; 2 teaspoons Dijon mustard; 6 garlic cloves, chopped; 1 teaspoons ground pepper; 11 Tbsps olive oil, divided; 1 kilograms russet potatoes, cut into large dice; 1 teaspoon salt; 59 milliliters chopped shallots; 1 Handful chopped fresh thyme and rosemary leaves; 2 Tbsps white vinegar

Ann's Roasted Potato Salad might be just the side dish you are searching for. This gluten free, whole 30, and vegan recipe serves 8. One portion of this dish contains roughly 4g of protein, 19g of fat, and a total of 311 calories. It is perfect for The Fourth Of July. A mixture of handful thyme and rosemary leaves, salt, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs.

Ingredients you will need

Olive Oil

Garlic

Pepper

Herbs

Salt

Add potatoes and toss.

Ingredients you will need

Potato

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. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup.

Ingredients you will need

Potato

Spread