Roasted Balsamic Rosemary Potato Salad

• Vegan
• Gluten free

• Produce

  • 4 cloves Garlic
  • 2 1/2 lbs Idaho fingerling potatoes
  • 2 Red onions
  • 2 tbsp Rosemary, Fresh

• Condiments

  • 4 tbsp Balsamic vinegar

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on melaniemakes.com

Description

Ingredients

• 2-1/2 pounds Idaho® fingerling potatoes, washed and halved or quartered if large
• 2 red onions, sliced into wedges
• 2 tablespoons fresh rosemary, chopped
• 4 cloves garlic, minced
• 1/4 cup extra-virgin olive oil, divided
• 4 tablespoons balsamic vinegar

Directions

• Preheat oven to 450 degrees.
• Line two baking sheets with parchment paper or silicone baking mats. Spread potatoes and onions into a single layer over both baking sheets. Sprinkle both baking sheets with rosemary and garlic.
• Toss potato mixture with 2 tablespoons extra-virgin olive oil and season with salt and pepper.
• Bake for 30 minutes.
• In a small bowl, whisk together vinegar and remaining two tablespoons extra-virgin olive oil. Drizzle over potatoes and toss to coat.
• Transfer potatoes to serving bowl and serve warm or at room temperature.

Nutrition