Oven Roasted Crinkle Potato Salad Recipe

February 04, 2010

Oven Roasted Crinkle Potato Salad Recipe

BEST POTATO SALAD

(serves 4 as a side dish, 2 as a whole meal)

I call it roasted potato salad.

Best served warm but takes good cold too!

For the bean dressing:

Saute 4 cloves of thinly sliced garlic by warming 2 TBS organic olive oil in a skillet and swirl around the garlic until a light toasted color.

In a food processor finely chop:

1/2 organic red pepper

1 sprig organic fresh oregano

1 stalk of organic celery

Put above mixture into a mixing bowl with 1 drained can of organic cut wax beans (or frozen steamed), 1/8 cup of grass fed sheep feta, 1 crushed organic hot chili pepper (optional) 2 TBS organic olive oil, 2 TBS organic balsamic vinegar, and 4 cloves of sauted garlic in olive oil (above)

Stir all ingredients together and let sit to marinade.

Wash and slice using a crinkle mandolin slicer 10 medium organic potatoes. (or slice 1/2” thick)

Lay them out on a cookie sheet and brush with olive oil. Roast at 400 until brown.

Serve hot potatoes topped with the bean dressing.

Enjoy!!