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Herbed Roasted Potato Salad: A Delicious and Easy Recipe

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Forget mushy boiled potatoes! Our warm, lemon-kissed Herbed Roasted Potato Salad features crispy edges and tender centers, achieved via 425°F roasting.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 2 lbs baby potatoes (such as Yukon Gold or red potatoes), halved or quartered
  • 4 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh lemon juice
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh herbs (such as parsley, dill, and chives)

Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss the potatoes with 2 tablespoons of olive oil, kosher salt, and black pepper until evenly coated. Spread the potatoes in a single layer on a large baking sheet.
  2. Step 2: Roast the potatoes for 25 to 35 minutes, stirring halfway through, until they are golden brown, crispy on the edges, and easily pierced with a fork. Remove from the oven and allow them to cool slightly (about 10 minutes).
  3. Step 3: While the potatoes cool, prepare the vinaigrette dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the fresh lemon juice. Taste and adjust seasoning if necessary.
  4. Step 4: In a large serving bowl, combine the slightly cooled roasted potatoes, the finely diced red onion, and the freshly chopped herbs. Pour the lemon vinaigrette over the potato mixture.
  5. Step 5: Gently toss all the ingredients until the potatoes are evenly coated with the dressing and herbs. Serve the potato salad warm or chilled for optimal flavor.

Notes

  • For maximum crispness, ensure your potatoes are completely dry before tossing them with the oil and spreading them on the baking sheet—moisture is the enemy of a golden crust.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping in mind the texture of the fresh herbs may soften slightly after day one.
  • If serving warm is desired later, briefly reheat the potatoes alone, then toss with the dressing and herbs just before serving to maintain the perfect roasted crunch.
  • This zesty salad pairs beautifully as a bright side dish with grilled protein, such as salmon, marinated chicken skewers, or hearty steak.

Nutrition

Find it online: https://coookitfast.com/herbed-roasted-potato-salad-a-delicious-and-easy-recipe/