Roasted Potato Salad makes the EASIEST yet YUMMIEST potato side dish. It has the amazing flavor of fried potatoes combined with the fresh taste of lemon garlic dressing.
This is such an amazing side to serve with any meal including chicken, meat and seafood. We always make this oven roasted potato salad when we have baked whole fish or roast chicken pieces for dinner. They pair really well together.
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Who doesn't love potatoes? They always make the perfect side dish no matter what form they are in. If you want the taste of French fries in a healthier recipe, this baked potato salad is perfect for you! The roasted potatoes are crispy on the outside and soft on the inside. Serve them with a lemon, garlic and dill dressing to have a fresh touch.
Why You Should Make It
- You can pair this salad with any meal.
- It is super easy to make.
- They taste like fried potatoes, but they are roasted and healthier.
- The ingredients are cheap.
- They are ready in about 30 minutes.
About The Ingredients
The ingredients for this roast potato salad recipe can be put into 3 parts.
- Salad: Russet potatoes are perfect for this recipe, but you can use baby potatoes, yukon gold potatoes or red potatoes too. We love the flavor of olive oil on potatoes, but vegetable oil or sunflower oil works fine too. We combine potatoes with fresh dill. Fresh dill could be substituted with herbs like parsley, thyme, oregano, basil or rosemary.
- Dressing: This is a simple dressing with lemon, garlic, olive oil and salt. If you want, you can add some black pepper too.
- Optional vegetables: We love the flavor of roasted peppers, so we just roast them together with the potatoes. They make this roasted potato salad even richer and tastier. No worries if you don't have them on hand, your salad will still taste so good.
How to Make
Making this oven roasted potato salad is so easy with a few simple steps.
- Preheat oven to 400F/200C. Line a baking sheet with parchment paper and put it aside.
- Cut the potatoes into 1-inch cubes and spread them evenly on the baking sheet.
- Sprinkle salt and drizzle olive oil over the potatoes. Toss to evenly coat. If you want, place the peppers on the baking sheet too. Bake the potatoes until fork-tender and golden, for about 30-35 minutes.
- Transfer the potatoes into a large bowl. Remove the seeds of the roasted peppers, chop them and add into the same bowl. Add in the chopped fresh dill.
- Now make the simple dressing. Mix together the lemon juice, olive oil, mashed garlic cloves and salt. Pour it over the potatoes. Toss and serve.
Variations
- With Greek Yogurt: If you are after a creamy roast potato salad, you can add Greek yogurt into the dressing and coat everything well with it.
- With Parmesan: For a cheesy taste, you can grate some parmesan on the potatoes in the last 5 minutes of baking.
- Pan-Fry After Roasting: If you want the potatoes crispier, you can transfer the baked potatoes to a pan and cook them over high heat. Then pour the dressing over them.
Expert Tips
- Don't cut the potatoes very thin. They should have about 1-inch thickness. You can chop them as you see here or make thick lengthwise slices.
- 30-minute baking is enough in our oven, but this might change depending on the oven. So keep an eye on them after 20 minutes.
- We just roast the potatoes and coat it with the dressing. If you want, you can pour the dressing onto the potatoes in the baking sheet and bake for another 10 minutes.
What To Eat It With
Roasted potato salad is perfect on its own. We would be happy to enjoy them as a meal. They are that good. Although these are known as one of the best side dishes for fish, they are not limited to this.
As a side dish, it matches perfectly with the following recipes:
- Whole Baked Fish
- Cast Iron Chicken Breast
- Baked Chicken Legs
- Baked Buffalo Wings
- Ultimate Turkish Meatballs
- Lamb Kebabs
Storing
When you make a salad with roasted potatoes, it disappears really fast. You barely have leftovers. But if you do, you can store it in the fridge. To do this, let it cool down completely and store in an airtight container in the fridge for 3-4 days.
To reheat, put it in a heat-proof pan and reheat in a preheated oven for 10 minutes. Alternatively, you can reheat it in a pan over high heat.
FAQs
No, you don't need it. Just put the chopped potatoes on a baking sheet in a single layer and roast them in oven.
If you chop potatoes thinly, they cook super fast and dry out. Cut them at least 1-inch pieces.
No, you don't. If you cover them, the potatoes will be steamed and won't have that nice golden texture.
We don't recommend that. Those products are never as good as fresh lemon juice.
More Potato Recipes
Other Roasted Vegetable Recipes
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📖 Recipe
Roasted Potato Salad
INGREDIENTS
Roasting Potatoes:
- 2½ pounds potatoes (Yukon or russet)
- 2 teaspoon salt
- 1 tablespoon olive oil
- 2 green peppers
- 1 red pepper
- ¼ cup fresh dill chopped
Dressing:
- 1 lemon squeezed
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 pinch salt
INSTRUCTIONS
- Preheat oven to 400F/200C. Line a baking sheet with parchment paper and put it aside.
- Cut the potatoes into 1-inch cubes and spread them evenly on the baking sheet.
- Sprinkle salt and drizzle olive oil over the potatoes. Toss to evenly coat.
- If you want, place the peppers on the baking sheet too.
- Bake the potatoes until fork-tender and golden, for about 30-35 minutes.
- Transfer the potatoes into a large bowl.
- Remove the seeds of the roasted peppers, chop them and add into the same bowl.
- Add in the chopped fresh dill.
- To make the dressing: Mix together the lemon juice, olive oil, mashed garlic cloves and salt. Pour it over the potatoes. Toss and serve.
NOTES
- Don't cut the potatoes very thin. They should have about 1-inch thickness. You can chop them as you see here or make thick lengthwise slices.
- 30-minute baking is enough in our oven, but this might change depending on the oven. So keep an eye on them after 20 minutes.
- We just roast the potatoes and coat it with the dressing. If you want, you can pour the dressing onto the potatoes in the baking sheet and bake for another 10 minutes.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
billfromlachine says
Zerrin,
Great idea for the potato salad maybe I'll prepare this as a side dish with our salmon for supper.
Regards
Bill
p.s. I also prepare something a bit similar with cubes of carrots, potatoes, sweet peppers and onions with olive oil, lemon juice and herbs and roast in the oven.
Zerrin says
Hi Bill,
Pairing this salad with salmon is a brilliant idea!
Thank you for your contribution to the recipe. Your version sounds even tastier. Will have to try it.