“A lovely take on an old classic. Crispy and creamy roasted potatoes with a summery twist.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 5 red potatoes, cut into bite-sized pieces
  • 14 cup oil (olive oil works well)
  • salt and pepper
  • 2 -3 tablespoons raspberry vinaigrette dressing
  • 3 -4 fresh mint leaves or 1 -2 teaspoon dried mint

Directions

  1. Preheat oven to 400.
  2. Mix the potatoes, oil, salt and pepper, and roast them until done. About 30 min for small pieces.
  3. Chop the mint leaves (or crush the dried ones), and mix with the vinagrette.
  4. Toss the hot potatoes with the vinagrette mixture.
  5. *The amounts are all subject to your own personal taste. Start with the low side and add up if you want more flavor.

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