Appetizers & Side Dishes
Monterey Roasted Potato Salad
Prep Time: 20 min | Cook Time: 25 min | Servings: 8 | Calories: 318
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Prep Time
20 min
Cook Time
25 min
Servings
8
Calories
318
What makes this side dish of cheesy potatoes the perfect companion for any main course? Technique, that’s what! Toss these sliced red boiling potatoes in a handmade sauce before topping them with Sargento® Shredded Monterey Jack Cheese and then baking into bubbly golden perfection.
Ingredients
- 1/3 cup olive oil
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. white wine or raspberry vinegar
- 2 cloves garlic, minced
- 2 Tbsp. minced fresh tarragon or 1 tsp. dried tarragon
- 2 Tbsp. minced fresh Italian parsley
- 1 tsp. grated lemon rind
- 1/4 tsp. hot pepper sauce
- 3 lb. small red boiling potatoes, cooked and drained
- 1-1/2 cups (6 oz.) Sargento® Shredded Monterey Jack Cheese or Sargento® Shredded Mild Cheddar Cheese - Fine Cut
- Fresh Italian parsley and tarragon sprigs (optional)
Directions
- Combine olive oil, lemon juice, vinegar, garlic, tarragon, parsley, lemon rind and hot pepper sauce in 13x9-inch baking dish. Cut potatoes in half. Transfer to baking dish; toss with oil mixture. Let stand at room temperature 1 hour, stirring occasionally.
- Bake in preheated 375°F oven 20 minutes. Sprinkle with cheese. Return to oven; bake 5 minutes or until cheese is melted. Garnish with parsley and tarragon sprigs, if desired. Serve warm or at room temperature.
