Here's a new twist on potato salad--a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.

Adam Hickman
Recipe by Cooking Light

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Iain Bagwell; Stylist: Cindy Barr

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 8 (serving size: about 3/4 cup potatoes and about 2 teaspoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).

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  • Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.

  • Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.

Nutrition Facts

145 calories; fat 5.1g; saturated fat 0.7g; mono fat 3.7g; poly fat 0.5g; protein 2.9g; carbohydrates 21.6g; fiber 1.5g; cholesterolmg; iron 1.1mg; sodium 218mg; calcium 7mg.