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RECIPES:
SIDE
DISHES - RICE and POTATO
Lemon- Basil Roasted Potato Salad
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Lemon
Basil Roasted Potato Salad |
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An oil-based
salad...
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2½
lbs |
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small Yukon gold or red potatoes, cut
into eighths |
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2
Tbs |
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olive oil |
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¼
cup |
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fresh squeezed lemon juice |
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4
cloves |
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garlic, finely minced |
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1/3
cup |
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chopped fresh basil |
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1
Tbs |
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Dijon mustard |
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1
tsp |
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salt |
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½
tsp |
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freshly ground black pepper |
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2/3
cup |
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olive oil (or a little less) |
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½
medium |
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red
onion, thinly sliced |
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1/3
cup |
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grated fresh Parmesan |
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3 to
4 slices |
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thick bacon, cooked and crumbled
(optional) |
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1 |
Preheat oven
to 450°F. Line a jelly roll pan with foil. |
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2 |
Coat
potatoes with 2 Tbs. olive oil and place on
prepared pan. Roast 20 to 25 minutes, stirring
occasionally, or until tender and golden. Remove
from oven and let cool. |
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3 |
In a small
bowl, mix lemon juice, garlic, basil, dijon,
salt and pepper. Whisk in 2/3 cup olive oil in a
slow, steady stream. |
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4 |
Place
potatoes and onion in a large bowl. Gently toss
with dressing. Sprinkle with Parmesan and bacon. |
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Recipe Source |
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Charley on CLBB |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "It was nice to try a different kind of
potato salad. I usually make the mayonnaise type. This was
fabulous!"
-Dallas, TX
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