Ingredients for Roasted Potato Salad
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How to Make Roasted Potato Salad
- Preheat oven to 425°F (220°C).
- Wash and halve or quarter the potatoes (depending on size).
- In a large bowl, toss potatoes with 4 tablespoons olive oil, salt, and pepper. Ensure potatoes are evenly coated.
- Spread potatoes in a single layer on two large baking sheets.
- Roast for 45 minutes, rotating the pans and flipping the potatoes halfway through, until golden brown and tender.
- While potatoes roast, zest and juice the lemon. You should have about 2 tablespoons of juice.
- Once potatoes are cooked, remove from oven and transfer to a large bowl.
- Add lemon zest, lemon juice (2 tablespoons), parsley, rosemary, thyme, and sugar to the bowl.
- Gently toss until potatoes are evenly coated with the lemon herb dressing.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
11g
Fat
1g
Carbs
10g