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ROASTED NEW POTATO SALAD (serves 6)
11 TBL olive oil
6 cloves garlic, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 1/2 lbs small new potatoes, cut in wedges
2 TBL white wine vinegar
2 tsp Dijon mustard
Salt & pepper to taste
1/2 cup finely chopped green onions
Combine 6 TBL of the olive oil, the garlic, 1 tsp salt, 1/2 tsp pepper, thyme & rosemary in a bowl; mix well. Add the new potatoes, tossing to coat. Arrange in a greased baking pan.
Bake in a preheated 375° oven for 55 minutes or until the potatoes are brown & tender. Let stand until cool. Transfer the potatoes to a bowl.
Scrape the pan drippings into a measuring cup. Add enough of the remaining olive oil to measure 6 TBL.
Whisk the wine vinegar & mustard in a bowl until smooth. Add the olive oil mixture, whisking until blended. Pour over the potatoes, tossing to coat. Season w/salt & pepepr to taste; sprinkle w/the green onions. Serve at room temperature
11 TBL olive oil
6 cloves garlic, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 1/2 lbs small new potatoes, cut in wedges
2 TBL white wine vinegar
2 tsp Dijon mustard
Salt & pepper to taste
1/2 cup finely chopped green onions
Combine 6 TBL of the olive oil, the garlic, 1 tsp salt, 1/2 tsp pepper, thyme & rosemary in a bowl; mix well. Add the new potatoes, tossing to coat. Arrange in a greased baking pan.
Bake in a preheated 375° oven for 55 minutes or until the potatoes are brown & tender. Let stand until cool. Transfer the potatoes to a bowl.
Scrape the pan drippings into a measuring cup. Add enough of the remaining olive oil to measure 6 TBL.
Whisk the wine vinegar & mustard in a bowl until smooth. Add the olive oil mixture, whisking until blended. Pour over the potatoes, tossing to coat. Season w/salt & pepepr to taste; sprinkle w/the green onions. Serve at room temperature