Roast Potato Salad with Rosemary and Garlic

Recipe from: Tender: A Cook and His Vegetable Patch, by Nigel Slater

There are three reasons I like this recipe. Reason number one: it’s vegan (or can be by substituting olive oil for butter, which, as it so happens, is actually the original recipe), and so many of the really good potato recipes are decidedly not vegan. They’re swimming in cream and milk and oozy cheese. Reason number two: it’s different. The mustard and red wine vinegar really wake up the potatoes and make them exciting, and then you have these potent little bites of garlic thrown in, too. And reason number three–it’s just really, really yummy. It’s also relatively simple to make. The hardest part is wrestling all of those garlic cloves out of their skins.


  • 24 new potatoes, or 12 small russets, halved
  • a bulb of garlic
  • 1/3 c. melted butter
  • a few sprigs of fresh rosemary
  • 2 tbsp. red wine vinegar
  • 2 tbsp. Dijon mustard
  • 5 tbsp. olive oil
  • 1 tsp. salt
  • freshly ground black pepper to taste
  • optional–chopped fresh parsley


Preheat oven to 400 degrees. Scrub the new potatoes and place in a large mixing bowl (If using regular russets, slice them in half). Peel each individual garlic clove from the bulb and add to the potatoes. Rinse and chop the rosemary and add that. Finally, drizzle the melted butter over the potatoes and give them several good tosses until thoroughly coated.

Spread the potatoes and garlic onto a baking dish or cookie sheet and bake for 45-60 minutes, or until soft and creamy in texture.

Meanwhile, combine the remaining ingredients in a jar or salad dressing container and shake well. When the potatoes come out of the oven, press them with the back of a large spoon until they pop open, then drizzle with the vinegrette. Bon appetite.


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