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Garlic Herb Roasted Potato Salad
Liven up your roasted potatoes with this Garlic Herb Roasted Potato Salad - create a new family favorite with garlic, herbs, and your favorite veggies!
Course
Side Dish
Cuisine
American
Keyword
roasted potato salad
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
231
kcal
Author
Erica
Ingredients
1 ½
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
¼
cup
balsamic vinegar
sea salt and pepper to taste
Instructions
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.
Nutrition
Calories:
231
kcal
|
Carbohydrates:
37
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
20
mg
|
Potassium:
1003
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
725
IU
|
Vitamin C:
50.5
mg
|
Calcium:
49
mg
|
Iron:
2
mg