These rosemary oven roasted potatoes make the perfect summer side dish on their own but when tossed in creamy avocado sauce they go to the next level of flavor! Try this as a side at your next BBQ or potluck dinner.
Summer BBQ’s always means there will be a cold heaping mound of potato salad on your plate.
Tim loves himself some potato salad.
And my mom makes a potato salad that people always rave about.
But me…I’ve never been a huge fan of potato salad. I can tell that my mom’s version is definitely good but pickles, mayo and hard boiled eggs are some of my least favorite things.
The key to perfect roasted potatoes
As with BBQ (I’m talking ribs and smokey pulled pork) the key to them cooking properly is low and slow. Low and slow means low temperature and slow cooking.
The slow cooking keeps the meat tender on the inside and the low temperature creates a crispy outside.
That’s what we’re doing with these potatoes too. But since they’re veggies they cook way faster than meat!
Roasting the potatoes at a low temperature keeps them tender on the inside and nice and crispy on the outside. WIN WIN!
How to make this roasted potato salad
You can definitely eat these rosemary roasted potatoes as is. They’re a dunk-tastic healthier alternative to fries.
But if you want to spruce them up even more:
- Toss the potatoes in 1/4 cup (or more) of Creamy Avocado Spread.
- Add a handful of arugula
- Stir everything together and enjoy!
- Optional: You can also add roasted corn, roasted shiitake mushrooms or any other roasted veggies you like to this salad ; )
Rosemary Roasted Potato SaladRate this Recipe:
- 12 oz baby golden potatoes ~20 potatoes
- 1 tbs olive oil
- 1 1/2 tbs fresh chopped rosemary remove the stem and only chop the leaves
- 1 tsp salt I use fine sea salt
- 1 tsp black pepper
- 2 cups arugula
- 1/4 cup creamy avocado spread link in post
- Preheat your oven to 375 degrees.
- Cut the potatoes in half lengthwise. Toss them in olive oil, rosemary, salt and pepper.
- Place the potatoes on a lined baking sheet with the flat side down for each one. Bake 20-25 minutes until tender. Tip: A sharp knife should go clean through without resistance if it's fully cooked.
- For the salad: Toss the potatoes in creamy avocado spread. Stir in arugula when ready to serve. Enjoy!
- You can use more creamy avocado spread if you like your potato salad extra saucy
Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.