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Roasted Potato Salad

A delightful blend of crispy roasted potatoes and fresh ingredients, this Roasted Potato Salad is a flavor-packed experience perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Potatoes and Seasonings
  • 2 pounds baby potatoes (halved) Ensure they're evenly sized for uniform cooking.
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • to taste Salt and pepper Adjust according to preference.
Fresh Ingredients
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup red onion (diced)
  • 1/4 cup fresh parsley (chopped)
  • Juice of 1 lemon
  • to taste feta cheese (optional for topping) Adds extra flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and halve the baby potatoes, ensuring they are evenly sized for uniform cooking.
  3. In a large bowl, toss the potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
  4. Spread the potatoes in a single layer on a baking sheet, ensuring they are not overcrowded.
Cooking
  1. Roast in the oven for 25-30 minutes, or until the potatoes are golden brown and tender when pierced with a fork.
Combining Ingredients
  1. In a separate large bowl, combine the roasted potatoes, cherry tomatoes, red onion, and fresh parsley.
  2. Drizzle with lemon juice and gently toss to combine all the ingredients.
  3. Optional: Top with crumbled feta cheese for an extra layer of flavor and enjoy warm or at room temperature.

Notes

For variations, substitute cherry tomatoes with grilled bell peppers or add arugula for a peppery kick. Ensure even potato sizes for uniform roasting.