Did you make this recipe?
Leave a review »

Garlic Herb Roasted Potato Salad

Liven up your roasted potatoes and create a new family favorite with garlic, herbs, and your favorite veggies!

Serves 4     adjust servings

Preparation 10 mins Cook Time 30 mins Total Time 40 mins


  • 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


  1. Preheat the oven to 450ºF.
  2. Place potatoes in a large bowl.
  3. Smash garlic cloves with the side of a knife to release flavor, then toss with potatoes.
  4. Add rosemary, basil & olive oil, then toss well to combine.
  5. Place the potatoes on a foil-lined, sprayed 9x13 roasting pan. Place pan in oven.
  6. Roast the potatoes until they begin to become tender, about 15 minutes.
  7. Toss the potatoes on the pan; add the tomatoes & zucchini. Drizzle with balsamic, and season with salt and pepper.
  8. Continue roasting until all vegetables are browned and tender, about 10-15 minutes more.


© 2014 The Crumby Kitchen. All rights reserved.