Roasted potato



This is a great 'Picnic Parenting' side dish or something relatively healthy (at least compared to the normal Potato Salad) that you can bring to the next tailgate or summer cook out.  This one does take some time to put together so plan well but the effort is worth it.

Prep Time:                 15 minutes

Cook Time:                1 hour 45 minutes

Total Time:                 2 hours

Servings:                     8-10


1     Bag each of mini purple potatoes and

       fingerling potatoes

2-3  Tablespoons of olive oil

2     Tablespoons fresh chopped Rosemary

1     teaspoon sea salt

1     teaspoon black pepper

3     Slices of cooked bacon, crumbled

3-4  Tablespoons of avocado oil mayo or full-fat

       Real mayo

2     cloves of garlic, minced and smashed

1/3  cup of fresh chopped chives


1  Pre-heat oven to 400 degrees.

2.  While oven is pre-heating, rinse, dry and cut the potatoes either in half or in quarters depending on the size of the potato (I halved my purple and quartered the fingerlings in the picture to the right).

3.  Place the diced potatoes in a mixing bowl and toss with the olive oil, rosemary, salt and pepper.

4.  Place the potatoes in a single layer on parchment paper lined baking sheets and bake for 30 minutes, tossing them at the 20

     minute mark.

5.  Remove the potatoes from the oven and place them in a mixing bowl allowing them to cool thoroughly.

6.  Once cool, add the avocado oil mayonnaise (make your own here - really it is stupid easy), garlic, bacon crumbles and toss.

7. Top with chopped chives.

8. The potato salad can be served at this point and is very good but I find that putting it back in the fridge for a 30-minutes to chill and marry is wort the wait.  This is also a great make ahead dish as it will keep well in the fridge for 3-4 days.