Subj : BH&G 2194
To   : ALL
From : DAVE DRUM
Date : Wed Mar 24 2021 16:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Rosemary Potato Salad
 Categories: Salads, Herbs, Potatoes, Vegetables, Nuts
      Yield: 6 Servings
 
  2 1/2 lb Tiny new red potatoes;
           - halved or quartered
      1 md Red onion; in wedges
    1/4 c  Olive oil; divided
      2 tb Snipped fresh rosemary
      2 cl Garlic; minced
    1/2 ts (ea) salt & coarse ground
           - black pepper
      2 tb Balsamic vinegar
      1 md Red bell pepper; in
           - bite-sized strips
      3 tb Pine nuts; toasted
 
  Set oven @ 450ºF/232ºC.
  
  In a large mixing bowl combine potatoes, onion wedges, 2
  tablespoons of the olive oil, rosemary, garlic, salt, and
  black pepper. Toss potato mixture to coat well; arrange in
  a single layer in a greased shallow roasting pan. Roast,
  uncovered, for 25 to 30 minutes or until potatoes are
  tender and lightly browned, stirring mixture twice.
  Transfer roasted potato mixture to a large bowl; set
  aside.
  
  In a small bowl whisk together balsamic vinegar and
  remaining 2 tablespoons olive oil. Pour mixture over
  roasted potato mixture. Add red pepper pieces; toss gently
  to coat.
  
  Turn potato salad into serving bowl. Sprinkle with pine
  nuts. Serve warm or at room temperature.
  
  Makes 6 servings.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... First Law of Lab Work:  Hot glass looks exactly the same as cold glass.
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