Roasted Potato Salad with Rosemary Serves 8 Roasting potatoes for potato salad is a delicious method for reducing the overall fat content. You can substitute diced larger red potatoes for the new potatoes.

Prep Time: 10 minutes
Cooking Time: 1 hour

16 new (or small red) potatoes

1 onion, halved and thickly sliced

6 whole, peeled cloves garlic

2 sprigs rosemary, minced (about 2 tablespoons)

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon fresh lemon juice

4 cups mixed greens

1. In an ovenproof dish, mix potatoes, onion, garlic, rosemary, black pepper and olive oil. Bake at 450°F, stirring occasionally, for one hour. Remove from oven and toss with lemon juice. Serve hot on mixed greens.