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Crispy Roast-Potato Salad

  • 12servings
  • 45minutes
  • 232calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B9, B12, C, D
MineralsFluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 4 pound(s) russet potatoes , peeled and cut into 1-inch cubes 1/4 cup(s) olive oil

  2. 2 teaspoon(s) finely chopped fresh rosemary

  3. 1 1/2 teaspoon(s) salt

  4. 1/2 cup(s) mayonnaise

  5. 1/4 cup(s) buttermilk

  6. 2 clove(s) garlic , minced Juice of

  7. 1 lemon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Toss potatoes with olive oil, rosemary, and 1 teaspoon salt. Spread out in a single layer on 2 parchment-lined baking pans. Roast potatoes until golden, about 20 minutes, turning halfway through. Transfer pans to wire racks and let cool to room temperature, about 15 minutes.

  2. In a large bowl, stir together remaining ingredients, including 1/2 teaspoon salt. Add potatoes and gently mix until well coated. Serve immediately.

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