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Roasted Potato Salad
Roasted potatoes, garlic and rosemary tossed with dijon mustard and lemon juice
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
servings
Ingredients
▢
2
pounds
russet potatoes
cut into bite-size pieces
▢
6
garlic cloves
▢
2
sprigs
fresh rosemary
▢
4
tablespoons
olive oil
▢
2
tablespoons
chopped fresh parsley
▢
2
teaspoons
Dijon mustard
▢
Juice of half a lemon
▢
Salt to taste
Instructions
Preheat the oven to 400 degrees.
Combine the potatoes, garlic, rosemary and olive oil in a large mixing bowl. Toss well so that the potatoes are coated with the oil.
Place in a single layer on a large baking sheet and cook for 25-30 minutes or until the potatoes are cooked through and lightly browned.
Meanwhile combine the fresh parsley, mustard, lemon juice and salt in a large mixing bowl.
Transfer the hot, cooked potatoes to the bowl and toss with the mustard and lemon juice mixture.
Notes
Nutrition
Serving:
1
|
Calories:
312
kcal
|
Carbohydrates:
43
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Sodium:
42
mg
|
Potassium:
979
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
174
IU
|
Vitamin C:
17
mg
|
Calcium:
42
mg
|
Iron:
2
mg