Ann S Roasted Potato Salad Recipe

Ingredients for Ann S Roasted Potato Salad

• Olive Oil
• 4 minced garlic cloves
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh rosemary (chopped)
• Thyme Leaves
• Russet Potatoes
• White Vinegar
• Dijon Mustard
• Shallot
• Basil Leaves

How to Make Ann S Roasted Potato Salad

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together 6 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon fresh rosemary (chopped), and 1 tablespoon fresh thyme (chopped).
3. Add 2 pounds small red potatoes (halved or quartered if large) and toss to coat evenly.
4. Spread potatoes in a single layer on a large baking sheet. Roast for 55 minutes, stirring halfway through, until golden brown and tender.
5. Remove from oven and let cool slightly.
6. Transfer potatoes to a large bowl. Scrape any pan drippings into a measuring cup.
7. Add enough olive oil to the pan drippings to reach a total of 6 tablespoons.
8. In a small bowl, whisk together 2 tablespoons red wine vinegar and 1 tablespoon Dijon mustard.
9. Gradually whisk in the 6 tablespoons of oil mixture from step 7 until emulsified.
10. Stir in ½ cup finely chopped shallots.
11. Pour dressing over the roasted potatoes and gently toss to combine.
12. Season with additional salt and pepper to taste.
13. Stir in ½ cup chopped fresh basil.
14. Let stand at room temperature for at least 1 hour before serving to allow flavors to fully develop.