Guest guest Posted September 4, 2002 Report Share Posted September 4, 2002 Roasted potato salad Rosemary and thyme give this potato salad its distinct flavor. This recipe will give you heaps of servings so it's perfect for large get-togethers of any kind. Ingredients 5 pounds medium-size red potatoes olive or salad oil 1 large lemon 1/4 cup chopped parsley 1 1/4 teaspoons salt 1 teaspoon dried rosemary leaves, crushed 1 teaspoon dried thyme leaves 1/2 teaspoon sugar 1/2 teaspoon coarsely ground black pepper Directions Total Time: 1 hour 1. Preheat oven to 425 degrees F. Cut each unpeeled potato into quarters. In large bowl, toss potatoes with 2 tablespoons olive or salad oil. 2. Place potatoes in 2 jelly-roll pans (15 1/2 by 10 1/2 inches). Roast potatoes 45 minutes, switching pans between upper and lower racks halfway through baking, turning them occasionally with pancake turner, until golden and fork-tender. 3. When potatoes are cooked, remove to large bowl. Grate peel from lemon. Squeeze enough juice from lemon to equal 2 tablespoons. Add lemon peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper, and 2 tablespoons olive or salad oil; toss until potatoes are well coated. 4. Serve potatoes warm. Or, cover bowl and refrigerate if not serving right away. Bring potatoes to room temperature before serving. ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 Finance - Get real-time stock quotes http://finance. Quote Link to comment Share on other sites More sharing options...
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