Ingredients:
8 red potatoes - unpeeled, scrubbed and cubed (about 2 ½ pounds)
8 red potatoes - unpeeled, scrubbed and cubed (about 2 ½ pounds)
3 tablespoons
butter, melted
salt and pepper
Dressing:
4 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons basil olive oil
¼ cup chopped fresh basil
Directions:
Preheat oven to 400 degrees F.
Preheat oven to 400 degrees F.
Toss the cubed potatoes with
the melted butter until coated, and then spread them evenly on a baking
sheet. Place them into the oven. Roast for 20-30 minutes, or until potatoes
are browned and crisp.
In a small bowl, whisk together the
vinegar, mustard, garlic, salt, and pepper, then slowly whisk in the basil oil. Pour about ½ of the dressing onto the hot potatoes
and toss to coat, allowing the vinaigrette to soak into the flesh of the
potatoes. Taste, adding more dressing as desired. Season with additional salt
and pepper, to taste.
Just before serving, add
chopped fresh basil and stir gently to incorporate.
This potato salad is best when
served warm or at room temperature.
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