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Roasted Potato Salad

This roasted potato salad transforms ordinary spuds into something extraordinary with golden-crispy exteriors, fluffy centers, fresh herbs and aromatic garlic that tastes even better at room temperature.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 pounds baby potatoes, halved
  • 4 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese

Method
 

  1. Preheat your oven to 425°F. Wash baby potatoes thoroughly and pat completely dry. Cut each potato in half, creating flat surfaces that will caramelize beautifully against the baking sheet.
  2. Toss halved potatoes with half the olive oil, salt, and pepper in a large bowl. Arrange cut-side down on a rimmed baking sheet, ensuring they don't overcrowd. Roast for 25-30 minutes until the bottoms turn golden brown and crispy.
  3. While potatoes roast, combine minced garlic, remaining olive oil, fresh herbs, and red wine vinegar in a large serving bowl.
  4. Transfer hot roasted potatoes directly into the herb mixture. Toss gently to coat every surface. Sprinkle with Parmesan cheese and let rest for 15 minutes before serving.

Notes

Make-ahead tip: This roasted potato salad actually improves after sitting for 30 minutes, allowing the flavors to meld beautifully. Store leftovers covered in refrigerator for up to 4 days. Bring to room temperature before serving, or reheat gently in 350°F oven for 10 minutes to restore crispiness. Don't skip drying the potatoes and avoid overcrowding the baking sheet for best results.