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Monterey Roasted Potato Salad

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INGREDIENTS

  • 1/3 cup olive oil
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. white wine or raspberry vinegar
  • 2 cloves garlic, minced
  • 2 Tbsp. minced fresh tarragon or 1 tsp. dried tarragon
  • 2 Tbsp. minced fresh Italian parsley
 

DIRECTIONS

  • 1

    Combine olive oil, lemon juice, vinegar, garlic, tarragon, parsley, lemon rind and hot pepper sauce in 13x9-inch baking dish. Cut potatoes in half. Transfer to baking dish; toss with oil mixture. Let stand at room temperature 1 hour, stirring occasionally.

  • 2

    Bake in preheated 375°F oven 20 minutes. Sprinkle with cheese. Return to oven; bake 5 minutes or until cheese is melted. Garnish with parsley and tarragon sprigs, if desired. Serve warm or at room temperature.

Monterey Roasted Potato Salad
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 8

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 317

Total Fat 15.4g

Saturated Fat 4.7g

Trans Fat 8.5g

Polyunsaturated Fat 1.2g

Cholesterol 20mg

Sodium 191mg

Carbohydrates 37g

Protein 8g

Dietary Fiber 6g

Vitamin A 3278%

Vitamin C 38%

Calcium 217%

Iron 1%