Herbed Roasted Potato Salad

Herbed Roasted Potato Salad

Metric Ingredient Imperial 1 kg small red potatoes, scrubbed & quartered 2 lb 50 ml olive oil 1/4 cup - salt & pepper to taste - 15 ml fresh chives, snipped 1 tbsp 5 ml fresh thyme, snipped 1 tsp 1 large head garlic, outer skin intact, tip removed 1 15 ml balsamic vinegar 1 tbsp 125 ml pitted black olives, chopped 1/2 cup 50 ml pitted green olives, chopped 1/4 cup

In a greased baking pan, combine potatoes, olive oil, salt and pepper to taste, chives, thyme and garlic. Cover tightly with foil and bake in preheated 425 F (220 C) oven for about 20 minutes. Remove foil and continue to bake for about 20 minutes longer or until the potatoes start to brown. Remove from oven and let cool for about 5 minutes. Transfer head of garlic to cutting board, squeeze the cloves out of skin and mash cloves. In a serving bowl, combine mashed garlic, vinegar and olives. Add potatoes with any juices from pan and toss gently to coat. Serves 6

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