↞ recipe box start page
Category: Potato salads
Prep Time: Cook Time: Total Time:
4 pound(s) russet potatoes, peeled and cut into 1-inch cubes
1/4 cup(s) olive oil
2 teaspoon(s) finely chopped fresh rosemary 1 1/2 teaspoon(s) salt
1/2 cup(s) mayonnaise
1/4 cup(s) buttermilk
2 clove(s) garlic, minced
Juice of 1 lemon
--------------------------------------------------------------------------------
Directions
Preheat oven to 400 degrees F. Toss potatoes with olive oil, rosemary, and 1 teaspoon salt. Spread out in a single layer on 2 parchment-lined baking pans. Roast potatoes until golden, about 20 minutes, turning halfway through. Transfer pans to wire racks and let cool to room temperature, about 15 minutes.
In a large bowl, stir together remaining ingredients, including 1/2 teaspoon salt. Add potatoes and gently mix until well coated. Serve immediately.
Makes 12 servings.
view more member recipes
Crispy Roast-Potato Salad (CL)
view my recipes
print
save
Category: Potato salads
Prep Time: Cook Time: Total Time:
4 pound(s) russet potatoes, peeled and cut into 1-inch cubes
1/4 cup(s) olive oil
2 teaspoon(s) finely chopped fresh rosemary 1 1/2 teaspoon(s) salt
1/2 cup(s) mayonnaise
1/4 cup(s) buttermilk
2 clove(s) garlic, minced
Juice of 1 lemon
--------------------------------------------------------------------------------
Directions
Preheat oven to 400 degrees F. Toss potatoes with olive oil, rosemary, and 1 teaspoon salt. Spread out in a single layer on 2 parchment-lined baking pans. Roast potatoes until golden, about 20 minutes, turning halfway through. Transfer pans to wire racks and let cool to room temperature, about 15 minutes.
In a large bowl, stir together remaining ingredients, including 1/2 teaspoon salt. Add potatoes and gently mix until well coated. Serve immediately.
Makes 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Herbed Potato Salad With Crispy Bacon And Sweet Peas
by sgre52160
For the dressing: 1/4 cup minced shallots 2 tbsp snipped fresh dill 1 tbsp minced fresh tarragon 3 tbsp chopped fresh parsley 2 cloves garlic, minced 3 tbsp Dijon mustard 5 tbsp white wi
by sgre52160
For the dressing: 1/4 cup minced shallots 2 tbsp snipped fresh dill 1 tbsp minced fresh tarragon 3 tbsp chopped fresh parsley 2 cloves garlic, minced 3 tbsp Dijon mustard 5 tbsp white wi
Winter Salad With Crispy Potato Brick Cake And Creamy Herb Horseradish Dressing
by sgre52160
Salad 4 tablespoons grape seed oil (or another neutral oil) (divided) 4 large Idaho potatoes (14 ounces each), peeled Kosher salt and freshly ground black pepper to taste 8 slices aged brick chees
by sgre52160
Salad 4 tablespoons grape seed oil (or another neutral oil) (divided) 4 large Idaho potatoes (14 ounces each), peeled Kosher salt and freshly ground black pepper to taste 8 slices aged brick chees
Crispy Potato Sopes (masa Boats) With Salsa, Goat Cheese And Herb Salad
by ICOOK2
2 russet potatoes, about 8 oz. total, peeled and cut into large pieces Salt, to taste, plus 3/4 tsp. salt 1 cup fresh smooth-ground corn masa for tortillas, or 1 cup powdered masa harina
by ICOOK2
2 russet potatoes, about 8 oz. total, peeled and cut into large pieces Salt, to taste, plus 3/4 tsp. salt 1 cup fresh smooth-ground corn masa for tortillas, or 1 cup powdered masa harina
Crispy Potato Chicken
by sgre52160
1 tbsp grated parmesan cheese 1 tsp each paprika, garlic salt, salt and pepper 1 chicken, cut up and skin removed 2 eggs 2 tbsp water 1 1/2 cups mashed potato flakes 1/2 cup butter, melted Co
by sgre52160
1 tbsp grated parmesan cheese 1 tsp each paprika, garlic salt, salt and pepper 1 chicken, cut up and skin removed 2 eggs 2 tbsp water 1 1/2 cups mashed potato flakes 1/2 cup butter, melted Co
*crispy Potato Wedges*
by sgre52160
1 (1 lb, 4 oz) pkg shredded hash brown potatoes 1 red bell pepper, diced 3 eggs 1 cup shredded Parmesan 1 tbsp herbs de Provence Salt and pepper 3 tbsp olive oil 2 cups sour cream, for garnish
by sgre52160
1 (1 lb, 4 oz) pkg shredded hash brown potatoes 1 red bell pepper, diced 3 eggs 1 cup shredded Parmesan 1 tbsp herbs de Provence Salt and pepper 3 tbsp olive oil 2 cups sour cream, for garnish
view more member recipes