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Liven up your roasted potatoes with this Garlic Herb Roasted Potato Salad – create a new family favorite with garlic, herbs, and your favorite veggies!
I’m a potato girl at heart.
I mean, I’m generally a big fan of starchy foods, but there’s just something about the potato that gets me in the feels.
They take me back to my childhood. Every Sunday, Nana would prepare a big meal, usually some sort of roast with delicious gravy, complete with veggies and potatoes.
Comfort food, for sure.
With a family, you’ve always gotta keep it fresh, though. You can’t serve simple mashed potatoes every week!
I mean, I suppose you could, but why would you when you could surprise them with this Garlic Herb Roasted Potato Salad?!
My fridge inspired me to make this.
I was trying to come up with a quick dinner idea, and I only had a couple of hours before Mr. Crumby would be home from work.
I usually try to plan meals, but this day had been hectic, and I was in a rush.
Grabbing the new bag of adorable fingerling potatoes I had just picked up (BOGO!), I contemplated what to do with them.
Mr. Crumby doesn’t like bland.
He seasons everything.
Being used to simple food, with little more than salt and pepper on it, I’m finally coming to terms with the beauty that is seasoning.
(With an entire cupboard shelf dedicated to herbs, spices, salts, oils, vinegars, and powders, I have a lot of play room, too.)
Settling on oil and balsamic, with some salt and pepper, I turned to my tiny kitchen window herb garden and grabbed a couple leaves of basil and sprigs of rosemary.
The components still didn’t seem like enough.
So I did what I always do when I need inspiration.
I opened the fridge.
And stared at what was in it.
A shiny new pint of grape tomatoes and a giant zucchini stared back at me.
They seemed like they would play well with the happy little fingerlings!
You could honestly use any herbs and roastable vegetable in this dish, and precise measurements aren’t even necessary – just toss in your favorites. I’m thinking next time I’ll try carrots & mushrooms, or broccoli, sesame oil, and soy sauce for an Asian flair!
Tips for fabulous roasted potatoes (and other vegetables):
Don’t Be Afraid of Seasoning | But don’t kill the flavor and nutrition of the veggies with salt, either.
Avoid Liquids | They’ll soften the lovely crisp edges roasted veggies are famous for. Oils are A-OK!
Line Your Pan| With foil or parchment, to prevent sticking. You want the crusty roasted part ON your veggies, not the pan.
Cut Your Veggies Evenly | Unevenly sized pieces won’t roast at the same rate, and you’ll have under and overroasted veggies on the same plate!
Position Your Veggies | If you’re only roasting enough for yourself or for two, place them around the edges of your pan – they’ll brown much more nicely!
Roast Your Veggies In A Very Hot Oven | Set the temperature to 450-475°F. Everything will cook quickly, but they will still brown beautifully while they become tender.
Garlic Herb Roasted Potato Salad
- 1 1/2 pound fingerling potatoes scrubbed and quartered
- 4 cloves garlic smashed
- 2 tablespoons olive oil
- 1 tablespoon rosemary chopped
- 1 tablespoon basil chopped
- 2 cups grape tomatoes
- 1 cup zucchini sliced
- 1/4 cup balsamic vinegar
- sea salt and pepper to taste
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- Place potatoes, smashed garlic, rosemary, basil & olive oil in a large bowl. Toss well to combine.
- Place the potatoes on the prepared baking sheet. Place pan in oven and roast the potatoes until they begin to become tender, about 15 minutes.
- Toss the potatoes on the pan; add the tomatoes & zucchini. Drizzle with balsamic, and season with salt and pepper.
- Continue roasting until all vegetables are browned and tender, about 10-15 minutes more.