Best Garlicky Cilantro Roasted Potato Salad Recipes

GARLIC AND CILANTRO ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees.Coat a 9x13 inch pan with cooking spray, Set aside.Add cilantro, garlic, olive oil, salt and pepper in the food processor and blend for less than 1 minute or until fully diced. In a large mixing bowl combine the potatoes and cilantro mixture until the potatoes are fully coated. Add potatoes to prepared pan. Bake for 35-40 minutes, or until potatoes are just tender.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROASTED POTATO & GARLIC SALAD WITH CILANTRO

Steps:

• Preheat the oven to 450 degrees.
• In a large mixing bowl, toss the potatoes with olive oil and season well with salt and pepper.
• Place onto 2 baking sheets and sprinkle evenly with garlic.
• Roast for 20 - 30 minutes, or until tender and lightly browned.
• Remove from the oven and cool slightly.
• Sprinkle and gently toss with chili powder, cumin, cayenne, cilantro, and green onions.
• In a small bowl, mix lime juice, Dijon mustard, and sugar. Drizzle over potatoes and toss.
• Serve immediately or refrigerate until chilled.
• Enjoy!

ROASTED POTATO AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
• Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

MEXICAN ROASTED POTATO SALAD

Steps:

• Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.