Recipes for Potatoes

Ingredients

• 2 pounds potatoes, slightly past expiration but still safe to eat
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and dry the potatoes, then cut them into bite-sized pieces.
3. In a large bowl, combine the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper. Add the potatoes and toss to coat them evenly.
4. Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy.
5. In a separate bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.
6. Transfer the roasted potatoes to a serving bowl. Pour the dressing over the potatoes and toss to coat them evenly.
7. Garnish with sliced green onions and chopped fresh parsley.
8. Serve the roasted potato salad warm or chilled. Enjoy!