Roasted Potato Salad With Parmesan Herb Dressing Recipes

ANN'S ROASTED POTATO SALAD

Ann's Roasted Potato Salad image

Provided by Food Network

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

Ingredients

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

Steps:

Preheat oven to 375 degrees F.
Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

ROASTED POTATO SALAD WITH CRISPY ROSEMARY

Roasted Potato Salad with Crispy Rosemary image

Provided by Alex Guarnaschelli

Categories side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 pounds medium red bliss potatoes
6 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon drained capers, chopped, plus 1 teaspoon caper brine
6 cornichons, cut into 1/4-inch pieces, plus 1 tablespoon cornichon brine
1/4 cup extra-virgin olive oil
1/2 cup canola oil (see Cook's Note)
3 sprigs fresh rosemary
3 teaspoons kosher salt

Steps:

Preheat the oven to 400 degrees F.
Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.

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