Roast potato salad
Roast potato salad combines crispy roasted potatoes with sautéed vegetables and fresh herbs for a hearty dish. It's perfect as a side or a light main course, showcasing earthy and fresh flavours.
Cook time 55 min
Prep time 10 min
Ingredients:
5 potatoes1/4 cup olive oil
1 onion
1 stalk celery
2 garlic cloves
1/2 cup fresh parsley
1/3 cup dried oregano
Roast potato salad is a delicious and hearty dish that's perfect for any occasion. This recipe combines roasted potatoes with fresh vegetables and herbs to create a flavorful and satisfying salad. Whether you're serving it as a side dish or a main course, this roast potato salad is sure to be a crowd-pleaser.
Instructions:
Preheat your oven to 400°F (200°C).
- *Wash and Peel:* Wash the potatoes thoroughly. If you prefer, you can peel them, but leaving the skin on adds extra texture and nutrients.
- *Cut:* Cut the potatoes into evenly sized small cubes, about 1-inch pieces, to ensure they roast evenly.
- Place the potato cubes in a large mixing bowl.
- Drizzle the 1/4 cup of olive oil over the potatoes.
- Sprinkle a bit of salt and pepper to taste.
- Toss the potatoes to ensure they are evenly coated with oil and seasoning.
- Spread the seasoned potato cubes in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside.
- Stir the potatoes halfway through roasting to ensure even cooking.
- *Onion:* Peel and finely chop the onion.
- *Celery:* Wash the celery stalk and cut it into small pieces.
- *Garlic:* Peel the garlic cloves and mince them finely.
- In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and celery to the skillet.
- Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Once the potatoes are roasted, remove them from the oven and let them cool slightly.
- In a large serving bowl, combine the roasted potatoes with the cooked onion, celery, and garlic mixture.
- *Parsley:* Roughly chop the fresh parsley and add it to the bowl.
- *Oregano:* Add the 1/3 cup of dried oregano to the mixture.
- Gently toss all the ingredients together in the bowl until evenly mixed.
- Taste and adjust seasonings if needed, adding more salt, pepper, or a drizzle of olive oil if desired.
- Serve the roast potato salad warm or at room temperature.
- Enjoy as a side dish or a light main course!
Enjoy your delicious roast potato salad! It's a versatile dish that can be served warm or cold, making it perfect for any meal. With its blend of roasted potatoes and fresh herbs, this salad is sure to become a favorite.
Roast potato salad FAQ:
Roast the potatoes for 25-30 minutes at 400°F (200°C), stirring halfway through to ensure they cook evenly. They should be golden brown and crispy on the outside while tender on the inside.
Yes, if you don't have fresh parsley or dried oregano, you can substitute with other fresh herbs like basil or cilantro, or use Italian seasoning as a mix, but adjust quantities to your taste.
If the potatoes are not crispy, ensure they are cut into uniform pieces and spread in a single layer on the baking sheet. Roasting them at a higher temperature may help, and avoid overcrowding the pan.
Store any leftover roast potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving again.
Waxy potatoes like red or Yukon gold are ideal for roasting as they hold their shape well, but you can also use starchy potatoes like russets for a fluffy interior.
Cooking Tips:
- Make sure to cut the potatoes into even sizes to ensure they roast evenly.
- You can add more vegetables like bell peppers or carrots for added color and nutrition.
- If you prefer a creamier salad, consider adding a dollop of Greek yogurt or mayonnaise.
- Roast the garlic with the potatoes for a more intense flavor.
- For a fresher taste, add the fresh parsley and oregano just before serving.
Nutrition Facts
6 ServingsCalories 170kcal
Protein 4.74g
Carbohydrates 40g
Fiber 8g
Sugar 3.59g
Fat 11g
More recipes
Crisp apple celery salad with mayonnaise dressing
A refreshing apple celery salad with creamy mayo dressing.
05 May 2026Oranges in warm honey syrup
A simple dessert of oranges drizzled in warm honey syrup with hazelnuts.
05 May 2026Char-grilled shrimps with flavoured butters
Delicious char-grilled shrimps topped with flavoured butter.
05 May 2026Spiced roasted vegetables
A hearty dish of spiced roasted vegetables with couscous and mint yogurt.
05 May 2026Chicken with roasted tomato and red onions
Easy chicken with roasted tomatoes and red onions dish.
05 May 2026