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Skillet-Roasted Potato Salad

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“98 oz total”
READY IN:
1hr
YIELD:
6 side dish servings
UNITS:
US

Ingredients Nutrition

  • 1 lb potato, cut into 1 inch pieces (do not peel potatoes)
  • 2 tablespoons cooking oil or 2 tablespoons olive oil
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 2 medium summer squash, cut into 1 1/2 inch pieces (8 oz. total)
  • 13 cup bottled white wine or 13 cup olive oil or 13 cup italian vinaigrette or 13 cup other oil and vinegar salad dressing
  • 1 small sweet red pepper, cut into 1/2 to 3/4 inch squares
  • 6 cherry tomatoes, halved
  • 14 cup snipped fresh parsley
  • 1 teaspoon snipped fresh thyme
  • 1 sprig fresh thyme (optional)

Directions

  1. In a large skillet cook potatoes in hot oil over medium heat about 15 minutes, or until tender and brown on all sides, turning occasionally.
  2. Spoon potatoes into serving bowl.
  3. Sprinkle with salt and pepper.
  4. To same skillet add summer squash.
  5. Cook and stir over medium heat for 3 to 4 minutes or until just tender.
  6. Pour viniagrette dressing over potatoes and summer squash.
  7. Add sweet pepper, tomatoes, parsley anf thyme.
  8. Toss gently to mix.
  9. Cool.
  10. Top with thyme sprigs if desired.

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