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Baked Red Potatoes Recipe

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This recipe for Baked Red Potatoes, by , is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Berrocal


2 lbs small small red potatoes, rinsed,dried and halved

1 t olive oil

herbes de provence (mixed dried French herbs) or 1 1⁄4 teaspoons dried thyme leaves

salt & freshly ground black pepper
1⁄2 cup pitted and coarsely chopped kalamata olive
1⁄2 small red onion, cut into thin slivers
2 tablespoons chopped fresh parsley
1 1⁄2 tablespoons malt vinegar or 1 1⁄2 tablespoons rice wine vinegar
1 T mayonnaise (see recipe here)
1 clove garlic, minced
1 t extra virgin olive oil

Toss potatoes in oil with herbs and salt and pepper to taste.

Arrange potatoes, cut side down, in a single layer on a cookie sheet.
Place pan on lowest rack of cold oven then heat oven to 450F.

Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
Place potatoes in a large bowl and add olives, onion and parsley.
Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup.
Gradually whisk in oil, first in droplets, then in a slow, steady stream.
Pour dressing over warm potato mixture and toss to coat.
Serve at room temperature




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