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
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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.
