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Roasted Potato Salad | |||||||||||
Course : Potato Salads Serves: 10 |
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Ingredients:
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Preparation / Directions:halve potatoes and cut into 1-inch wedges heat 1/3 cup olive oil in the bottom of a roasting pan add the potatoes and toss to coat well roast @ 425 degrees for 10 minutes, turn roast @ 425 degrees for 10 minutes, turn roast @ 425 degrees for 10 minutes, until tender remove pan from oven and allow potatoes to cool in the pan meanwhile, combine garlic, vinegar, rosemary, and salt in a food processor or blender process to a fine puree with maching running, add remaining oil in a thin-steady stream and process until thickened soak the red onions in water for 5 minutes drain well and pat dry blanch the green beans in boiling water for 5 minutes drain, refresh in cold water, and drain well combine the potatoes, onions, and olives-toss to mix well moisten with the dressing garnish with rosemary sprigs serve slightly chilled or at room temperature
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Nutritional Information:253 Calories (kcal); 15g Total Fat; (51% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 63mg Sodium | |||||||||||