ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Potato Salad

Yield 15 servings


  • 5 pounds new potatoes
  • 1 bunch fresh sage (about 1/2 cup sage leaves)
  • 1/2 cup extra-virgin olive oil divided
  • 1 1/4 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 1/4 cup red wine vinegar
  • 3 tablespoons finely chopped shallots
  • 1 teaspoon fresh thyme leaves
  • Garnishes: fresh sage leaves, fresh thyme sprigs

How to Make It

  1. Place potatoes and sage in 15- x 10-inch jelly-roll pan. Drizzle 1/4 cup olive oil over mixture; toss gently.

  2. Bake at 450°, stirring every 15 minutes, for 35 to 40 minutes or until potatoes are tender and browned. Cool. Cut potatoes in half; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place potatoes in a large serving bowl. Crumble roasted sage leaves over potatoes.

  3. Whisk together remaining 1/4 cup oil, red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, shallots, and thyme; drizzle over potato mixture, Toss gently. Top with fresh sage leaves and thyme sprigs. Serve with Aí oli, if desired.