Loading...| 1.5 lbs new potatoes, cubed into bite-sized pieces | |
| Rosemary Sea Salt | |
| Rosemary Extra Virgin Olive Oil | |
| 1/3 cup Green Apple Balsamic | |
| 1/2 cup Koroneiki Extra Virgin Olive Oil | |
| 1 tsp Rosemary Chicken Blend | |
| 1 cup diced celery & leaves | |
| 1 cup thinly sliced red onion | |
| Salt & Black Pepper |
Rich, rosemary roasted potatoes are dressed in a tart, green apple vinaigrette that results in a fun spin on potato salad. We love what our Green Apple Balsamic does for this incredibly simple dish. We loaded it up with celery and red onion. Try your hand at improvising. Bacon? Capers? Dill? Let us know what you create!
We make the dressing in our handy salad dressing bottle, but can be mixed in a jar or container that you have around your kitchen.
| 1. | Preheat oven to 400°F. |
| 2. | Season the potatoes with Rosemary Sea Salt and drizzle with Rosemary Extra Virgin Olive Oil. Spread in an even layer on a sheet pan, and roast for 15-20 minutes or until tender and beginning to brown on the edges. |
| 3. | While the potatoes are roasting, create the balsamic in our handy salad dressing bottle. Combine the Green Apple Balsamic, Koroneiki Extra Virgin Olive Oil and Rosemary Chicken Blend. And shake! Set aside. |
| 4. | When the potatoes come out of the oven, transfer them to your serving bowl and add in the celery and onion. Stir to combine. The heat from the potatoes will soften the vegetables just a little. |
| 5. | Allow the mixture to cool for 5 mins. Then drizzle half of the dressing. Stir and allow to sit for 5 mins. Taste and adjust with more vinaigrette, salt and pepper if needed. The leftover vinaigrette stores for a week. |
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