One tray roasted potato salad

It’s indeed true when I say you can make delicious roasted potato salad all in one tray. Just cut, season, roast and serve all in one tray. Of course, you can even roll them out into a bowl if you want. But this potato salad is so easy, it’s garlic “dressing” is made together with the potatoes right in the oven. And it is delicious!

Here is what you will need:
A roasting pan, heating in the oven at 400F or 200 C.

4 russet potatoes, cut into chunks/wedges with skin on (or without, up to you)
2 tomatoes, halved
1 bulb of garlic, halved lengthwise
2 pickles, chopped
2 teaspoon paprika
1 teaspoon onion powder
1/4 cup of olive oil (approx. 4 tablespoons of oil)
salt and pepper to taste
1 tablespoon of dried herbs, rosemary and thyme works but put no more than two variety of your fav. herbs in as you not want to overpower your salad.

Method:
1. Put your potatoes in a large bowl and season with paprika, salt, pepper, onion powder, chopped pickles and olive oil. Coat well.
2. Take out the extremely hot pan, carefully, and dunk your potatoes in (the hot pan prevents the potatoes from sticking on it). Make sure the potatoes do not over lap each other. After that, arrange your tomatoes and garlic on the same pan, cut side up. Sprinkle some salt and pepper on them with a quick drizzle of olive oil.
3. Pop the tray back into the oven and roast for 40-45 minutes. After it’s done, transfer the beautifully roasted tomatoes into a large serving bowl first. Squeeze the roasted garlic out of its skin into the bowl and mash it together with the tomatoes to form a paste. It might be a bit hot to handle so use a paper towel to hold the roasted garlic while you squeeze it out of its pockets.
4. Pour the roasted potatoes, basically everything from the pan – oil, bits and pieces of goodness, into bowl and mix well.
5. Serve the potatoes, with your favorite protein, hot or room temperature.

Pucker.

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