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from Jared's cookbook

Spanish Roasted Potato Salad

TAGS:
veggie
spanish
dinner

     






Links:
food52.com


Ingredients:
  • - 1 lb. small Potatoes (white or red)
  • - 3 T Olive Oil
  • - 1 1/4 t Salt
  • - 1/2 t Ground Black Pepper
  • - 4 Cloves of Garlic finely chopped
  • - 4 T Mayonnaise
  • - 1 T Lemon Juice
  • - 1 t Dijon Mustard
  • Preparation:
    1. 1) Preheat the oven to 400 degrees.
    2. 2) Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking.Make sure they turn a nice golden brown. Take out of the oven and allow to cool.
    3. 3) In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.

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    modified: 2011.03.18 | created: 2011.01.19





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