Roasted Purple Potato Salad with Green Garlic Dressing
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound purple potatoes, scrubbed, and cut in quarters
2 tablespoons fresh lemon juice
2 teaspoons finely minced green garlic
1 teaspoon Worcestershire sauce
2 tablespoons grated Parmigiano Reggiano, plus more for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine 1/4 cup of oil, salt and pepper. Add the potatoes, and toss to coat. Spread the potatoes onto the baking sheet and roast for 20 to 30 minutes, until the potatoes are tender, and crispy. Cool the potatoes in a bowl.
3. In a small bowl, whisk together the remaining oil, lemon juice, garlic, Worcestershire, and cheese.
4. Season with salt and pepper, and pour over the still warm potatoes. Toss until coated. Serve warm or at room temperature.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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