| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 209 | 7g | 1g | 32g |
| sugars | fibre | protein | salt |
| 3g | 4g | 4g | 0.2g |
There’s something about the Lemon Basil Roasted Potato Salad that makes me fall in love with it over and over again. It’s a vibrant, refreshing amalgamation that incorporates a taste of the Pacific Northwest and a hint of my Japanese heritage – a culinary journey that I can’t get enough of.
A Healthy Medley
This isn’t just an aesthetically pleasing dish, it’s overflowing with nutrients that make it a great choice for those pursuing a healthier lifestyle. The red potatoes provide a healthy dose of fiber and vitamins, and the antioxidant-rich tomatoes and onions only add to the nutritional profile. Complemented by a squeeze of fresh lemon juice – an excellent source of vitamin C – and a sprinkle of immune-boosting garlic, this Lemon Basil Roasted Potato Salad isn’t just a treat to tantalize your taste buds, it’s a recipe brimming with wellness.
A Fusion of Delicacies
Every time I prepare this recipe, I can’t help but recollect the days I spent digging potatoes alongside my family in Seattle, and the many afternoons spent in Japan, absorbing the art of balancing flavors. And when the warm potatoes marry the tangy lemon juice and aromatic basil, they create a flavor profile that is reminiscent of a Japanese Potato Salad, yet unique in its own way.
This salad can be a wonderful addition to a traditional BBQ or as an interesting side dish next to some grilled fish or meat. Alternatively, if you’re a fan of Mediterranean cuisine, this could be a fantastic companion to a Greek-style chicken.
Whether you’re preparing a family dinner or planning a casual brunch, the Lemon Basil Roasted Potato Salad is versatile, vibrant, and vivacious – it’s a recipe that never fails to charm. As for me, I find joy in the fresh ingredients, the harmony of flavors, and the memories of home it brings. And I hope your experience with it is just as rewarding.
Don’t just take my word for it, give it a try. And if you’re curious about the nutritional benefits of red potatoes, check out this article. Or perhaps you’re wondering about the art of Japanese cooking – in which case, this might satisfy your curiosity.
What You’ll Need
- 2 pounds of small red potatoes
- 4 tablespoon of olive oil, divided
- Salt and pepper to taste
- 1/2 cup of fresh basil leaves, chopped
- 3 tablespoons of fresh lemon juice
- 1 tablespoon of lemon zest
- 2 cloves of garlic, minced
- 1/4 cup of red onion, chopped
- 1/2 cup of cherry tomatoes, halved
Method
Step One
Preheat your oven to 400 degrees F. Cut the small red potatoes into halves. On a large baking tray, arrange the potatoes in a single layer. Drizzle two tablespoons of olive oil across the potatoes, and season with salt and pepper according to your preference.
Step Two
Place the tray into the preheated oven and roast for about 25 – 30 minutes. The potatoes should be golden brown and crispy. Remove from the oven and let them cool.
Step Three
While the potatoes are roasting, use this time to prepare the dressing. In a large bowl, combine the chopped fresh basil, fresh lemon juice, lemon zest, minced garlic, and the remaining two tablespoons of olive oil. Stir well until the ingredients are well combined.
Step Four
When the potatoes have cooled significantly, add them to the bowl with the dressing. Add the chopped red onion and halved cherry tomatoes to the bowl as well. Gently toss all ingredients until the potatoes are well coated in the dressing.
Step Five
Season the potato salad with additional salt and pepper if desired. Let it rest for a short while so that the flavors could blend together. Serve and enjoy your Lemon Basil Roasted Potato Salad chilled or at room temperature.
