Roasted yukon gold potatoes w/olive vinaigrette

0 likes 0 comments Recipe by Kelli Wallace

2 tbspn plus 1/3 cup extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes, halved
1 tbsp red wine vinegar
3 tbsp pitted Kalamata Olives, minced
1 tsp chopped garlic
2 tspn minced organo
Kosher salt to taste
Ground black pepper to taste

1. Preheat the oven to 375*F. Heat 2 tbsp of olive oil in a large saute pan until rippling. Carefully add the potatoes to the oil with the cut surface down. Without stirring, saute for 2 minutes. Place the potatoes in the oven and roast for 20 minutes. Test their doneness by inserting a sharp knife into the middle of the one of the larger potatoes.
While the potatoes are roasting, combine 1/3 cup olive oil, vinegar, olives, garlic and orgeano in a medium-size bowl. Whisk until thoroughly combined and season to taste with salt, pepper and a dash more olive oil or vinegar if desired.
Spoon a small amount of the vinaigrette over the potatoes.

November 28, 2014 17:45

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Kelli Wallace
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61 years old
Lawrenceville, GA, United States