This simple roasted potato salad requires only a few ingredients but brings big flavors to the table. This side dish works great alongside just about anything but shines next to grilled meats and vegetables. Personally, I like to make this for a family picnic or cookout.
You’ll need about 5 pounds of Yukon gold potatoes to make this side dish. Give the potatoes a good wash in the sink leaving the skins on. From there, pat them dry with a kitchen towel. Before you start cutting the potatoes, preheat the oven to 400 degrees Farenheight. Cut the potatoes into bite-size pieces, and spread them evenly on a lightly oiled baking sheet. Season the cut potatoes with salt, pepper, and drizzle with olive oil. Once the oven is preheated and your potatoes are ready to go, pop them in the oven for about 35 minutes, or until the edges get brown and crispy.
This dressing is super simple but absolutely delicious. Place inside your mixing bowl, the pecorino cheese, lemon juice, zest, olive oil, parsley, salt, pepper, and red pepper flake. Combine all your ingredients with a whisk or spoon, and that’s it! The dressing turns out pretty thick and pasty, but once you combine it with the hot potatoes from the oven, the pecorino starts to melt thinning the consistency out a bit.
The Finished Roasted Potato Salad
Once your potatoes come out of the oven, quickly place them in a mixing bowl and pour the dressing over while still hot. Toss the potatoes making sure the dressing coats everything evenly. Once finished, move your roasted potato salad to a serving dish. Serve family-style topped with more lemon juice and fresh chopped parsley.
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Parsley and Pecorino Roasted Potato Salad
A warm potato salad that goes great next to almost anything.
- 5 lbs Yukon Gold Poatoes Washed
- 1/3 cup Olive Oil
- 1/4 cup Grated Pecorino Cheese
- 1/4 cup Chopped Fresh Parlsey
- 1 tbsp Salt
- 1 tbsp Ground Black Pepper
- 1/2 tsp Red Pepper Flake
Wash potatoes, pat dry, and then cut into bitesized pieces leaving the skin on.
Heat the oven to 400 degrees Farenheght.
Place cut potatoes in an even layer on a lightly oiled baking sheet, season with salt and pepper, drizzle with olive oil, and bake in the oven for 35 minutes.
In a bowl, mix together 1/3 cup olive oil, parsley, lemon juice and zest, grated pecorino, salt, pepper, and red pepper flake.
After baking, remove the potatoes from the oven and place in a mixing bowl. Combine dressing with the hot potatoes. Toss to coat evenly.
Serve family-style, garnish with more parsley (optional).