Roasted potato salad with thyme
This roasted potato salad mixes crispy potatoes with fresh thyme and a tangy mustard dressing, creating a flavorful side dish. It's perfect warm or at room temperature, making it versatile for any meal.
Cook time 30 min
Prep time 15 min
Ingredients:
2 potatoes3 tbsp olive oil
2 tbsp garlic
1 tsp fresh thyme
1 tsp salt
1 tsp black pepper
2 tsp vinegar
2 tbsp onion
2 tsp mustard
1 tbsp tarragon (estragon)
Roasted potato salad with thyme is a tasty and aromatic dish that combines the earthiness of roasted potatoes with the fragrant flavors of fresh herbs and tangy mustard. Perfect as a side dish or a standalone meal, this salad is sure to please any palate.
Instructions:
Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly.
- Cut the potatoes into bite-sized pieces, ensuring they are of even size for uniform cooking.
- In a large mixing bowl, combine the potato pieces with 2 tablespoons of olive oil.
- Add the minced garlic, fresh thyme, salt, and black pepper.
- Toss everything together until the potatoes are well-coated with the oil and seasoning mixture.
- Spread the seasoned potato pieces out in a single layer on a baking sheet.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy around the edges. Be sure to stir them halfway through roasting to ensure even cooking.
- While the potatoes are roasting, prepare the dressing.
- In a small mixing bowl, combine the remaining 1 tablespoon of olive oil, vinegar, finely chopped onion, Dijon mustard, and fresh tarragon.
- Whisk together until the dressing is well-blended and smooth.
- Once the potatoes are done roasting, remove them from the oven and let them cool slightly.
- Transfer the roasted potatoes to a large salad bowl.
- Pour the prepared dressing over the warm potatoes and toss gently to combine, ensuring the potatoes are evenly coated with the dressing.
- Serve the Roasted potato salad warm or at room temperature.
- Garnish with additional fresh parsley or tarragon if desired.
Enjoy your delicious Roasted potato salad with thyme! This dish combines the robustness of roasted potatoes with the aromatic notes of thyme and tarragon, all tied together by the tangy kick of Dijon mustard. It's a delightful, flavor-packed dish that's perfect for any occasion.
Roasted potato salad with thyme FAQ:
Roast the potatoes at 425°F (220°C) for 25-30 minutes, or until they are golden brown and crispy around the edges. Stir them halfway through for even cooking.
Yes, you can prepare the roasted potatoes in advance and store them in the refrigerator for up to 3 days. Reheat before serving, or enjoy them cold in the salad.
Waxy potatoes, such as new potatoes or Yukon Gold, are ideal for roasting as they hold their shape well. Russet potatoes can also be used but may become softer.
If you don’t have tarragon, you can substitute it with fresh dill or parsley for a different flavor profile, although the taste will vary slightly.
The potatoes are done when they are golden brown and crispy on the outside. You can check for doneness by piercing one with a fork; it should be tender inside.
Cooking Tips:
- Use evenly sized potato pieces.: Cut your potatoes into evenly sized pieces to ensure they cook evenly and become uniformly crispy.
- Don't overcrowd the baking sheet.: Make sure to spread the potatoes out in a single layer on the baking sheet. Overcrowding can cause them to steam instead of roast, resulting in less crispy potatoes.
- Toss potatoes halfway through roasting.: Give the potatoes a good toss halfway through the roasting process to ensure even browning on all sides.
- Use fresh herbs if possible.: Fresh thyme and tarragon provide a more vibrant flavor than dried herbs. If you must use dried herbs, use half the amount since they are more concentrated.
- Season to taste at the end.: Taste the potato salad before serving and adjust the salt and pepper if needed for the perfect balance of flavors.
Nutrition Facts
6 ServingsCalories 100kcal
Protein 2.92g
Carbohydrates 24g
Fiber 2.90g
Sugar 1.26g
Fat 7g
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