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Description[]

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Browned potatoes give this dish a heartier taste than typical potato salads. Use any of your favorite herbs in place of the parsley and chives.

Ingredients[]

Directions[]

  1. Preheat oven to 400°.
  2. Combine first 4 ingredients in jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
  3. Bake at 400° for 50 minutes or until tender, stirring after 25 minutes.
  4. Combine vinegar and remaining 4 ingredients, stirring with a whisk.
  5. Drizzle parsley mixture over potatoes, tossing gently to combine.

Yield: 6 servings (serving size: 1 cup)

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