rosemary-roasted-potato-salad

Rosemary Roasted Potato Salad Recipe

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Prep Time:
25 min

Cook Time:
30 Min

Servings:
6 to 8 Servings

Difficulty:
Easy

Prep Time:
25 min

Cook Time:
30 Min

Servings:
6 to 8 Servings

Difficulty:
Easy

INGREDIENTS

  • 2 lbs. red potatoes, diced into small chunks
  • 1 red onion
  • 1 1/2 Tbsp. minced Spice Islands® Rosemary
  • 1/4 C. Crisco® Pure Vegetable Oil
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 C. mayonnaise
  • 1/2 C. grated Parmesan cheese
  • Salt and pepper to taste

DIRECTIONS

  1. HEAT oven to 400°F. Spray a baking sheet with no-stick cooking spray.
  2. TOSS potatoes, onion and rosemary in large bowl. Add oil, salt and pepper. Toss well to coat. Spread evenly on prepared baking sheet.
  3. BAKE 20 to 30 minutes or until lightly browned and fork tender. Remove from oven; cool.
  4. SPOON potato mixture into large serving bowl. Add remaining ingredients; stir to combine. Season with salt and pepper, if needed. Serve warm or chilled.

Nutrition

Serving size
(1/6 of recipe)

  • Calories 300
  • Calories from Fat160g
  • Total Fat 18g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 640mg
  • Potassium 0mg
  • Total Carbohydrates 31g
  • Dietary Fiber 3g
  • Sugars 4g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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