Parsley and Pecorino Roasted Potato Salad
A warm potato salad that goes great next to almost anything.
Ingredients
- 5 lbs Yukon Gold Poatoes Washed
- 1/3 cup Olive Oil
- 1/4 cup Grated Pecorino Cheese
- 1/4 cup Chopped Fresh Parlsey
- 1 tbsp Salt
- 1 tbsp Ground Black Pepper
- 1/2 tsp Red Pepper Flake
Instructions
- Wash potatoes, pat dry, and then cut into bitesized pieces leaving the skin on.
- Heat the oven to 400 degrees Farenheght.
- Place cut potatoes in an even layer on a lightly oiled baking sheet, season with salt and pepper, drizzle with olive oil, and bake in the oven for 35 minutes.
- In a bowl, mix together 1/3 cup olive oil, parsley, lemon juice and zest, grated pecorino, salt, pepper, and red pepper flake.
- After baking, remove the potatoes from the oven and place in a mixing bowl. Combine dressing with the hot potatoes. Toss to coat evenly.
- Serve family-style, garnish with more parsley (optional).