Roasted Potato Salad

Perfectly roasted potatoes dressed in a honey mustard vinaigrette. This side
dish goes well with roasted or grilled meats, fish, or as part of a vegan
spread.

Servings: 6

Author:

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Course:

Side Dish

Keywords:

Potatoes roasted

Instructions

1 Put a baking pan in the oven and preheat the oven to 450 degrees.
2 Toss together the potatoes, olive oil, salt & pepper. Once the oven has come to
temperature and the pan has sat in there for at least 10 minutes, remove the pan
from the oven and slide the potatoes directly onto the sheet pan.
3 Shake the pan so all the potatoes are in one layer and break apart any pieces
that may be sticking together. Put the pan in the oven and roast for 25-30
minutes, shaking the pan every 5-10 minutes. If at 22-ish minutes the potatoes
are not browning, broil them for the final few minutes.
4 While the potatoes cook make the dressing by first warming the olive oil in a
pan on the stove top. When the oil is warm, add the garlic and tarragon. Once
the garlic and tarragon start to sizzle, remove from the heat and set aside to
cool.
5 Combing the other ingredients for the dressing in a bowl and whisk together.
Once the oil has cooled to room temperature, add to the dressing and whisk
together again.
6 Remove the potatoes from the oven and use a spatula to make sure there aren't
pieces sticking to the pan. Allow it to cool for 5 minutes.
7 Add the potatoes into a bowl with the dressing, parsley, and capers. Toss to
coat evenly, and serve warm.

Roasted Potato Salad

Course:

Keywords:

🧂 Ingredients

Instructions

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