PICNIC ROASTED POTATOES
“A NON-MAYONNAISE POTATO SALAD”
SERVES 6 AS A SIDE DISH
6 medium heirloom potatoes*** (Yukon gold, blue potatoes, red scarlet) peel, and slice into 1” x 2” slices. Soaked in water.
3 cloves of garlic minced
1/4 cup fresh thyme and rosemary chopped finely
2/3 cup olive oil
Salt and Pepper
Preheat oven to 400
Drain potatoes and toss in a bowl with all ingredients. Salt and pepper lightly.
Place on a cookie sheet and bake approximately 30 minutes.
Check after 20 minutes and toss the potatoes to evenly brown them. Potatoes are done when you can pierce them gently and they are soft. Do not over roast.
Remove from oven and let cool.
Place in a serving bowl and toss in a little salt and pepper to taste.
This is amazing served hot or room temperature!
***Mountain Sweet Berry Farm My go-to potatoes at the Union Square Farmers Market…and their potato chips are amazing!