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Herbed Roasted Potato Salad

A delightful side dish combining crispy roasted baby potatoes infused with fresh herbs, perfect for family gatherings.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1.5 lbs baby potatoes Waxy potatoes like red or yellow work perfectly.
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons red wine vinegar Substitute with lemon juice if desired.
  • to taste Salt and pepper
  • 2 green onions, sliced For garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash and quarter the baby potatoes, leaving the skin on for texture and nutrients.
  3. In a large bowl, toss the potatoes with olive oil, chopped rosemary, chopped thyme, salt, and pepper until evenly coated.
Cooking
  1. Spread the potatoes on a baking sheet in a single layer.
  2. Roast in the oven for about 20-25 minutes, or until golden brown and fork-tender, flipping halfway through.
  3. Remove from the oven and drizzle with red wine vinegar or lemon juice.
  4. Garnish with sliced green onions before serving.

Notes

Avoid overcrowding the baking sheet for even roasting. Store leftovers in an airtight container for up to 3 days or freeze for a month.