Stevens and Stevens Deli garlic-roasted potato salad

By MSebourn

Ingredients

• 2.5 pounds medium red potatoes
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 5 cloves garlic
• 2 generous tablespoons minced fresh rosemary leaves,divided
• 1 cup mayonnaise
• Juice of one small lemon
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Heat oven to 450 degrees.

Cut potatoes in half, place in large bowl. Add olive oil, salt and pepper. Mince garlic, and add to bowl along with 1 generous tablespoon minced rosemary. Stir to coat potatoes.

Spread potatoes on a baking sheet, and roast for 40 minutes or so, until potatoes are nicely browned and fork tender. Turn potatoes once or twice while cooking.

Turn roasted potatoes back into a large bowl, and let cool to lukewarm. In a small bowl, stir together mayonnaise, lemon juice, 1 tablespoon of minced rosemary and salt and pepper. While still slightly warm, add the dressing to the potatoes and t oss well. Chill until serving.