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Roasted Potato Salad

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When we think "potato" we naturally think "Idaho." Well, here's a bit of Idaho in every yummy bite!

Serves: 6

Cooking Time: 50 min

What You'll Need:
  • 3 pounds small red or white potatoes
  • 1/3 cup olive oil
  • 1 1/2 to 2 tablespoons fresh lemon juice
  • 1 1/2 to 2 tablespoons white wine vinegar
  • 2 teaspoons dried dillweed
  • 2 teaspoons finely chopped fresh parsley
  • 1 teaspoon grated lemon peel
  • 1 teaspoon crushed garlic
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 1/2 cups (6 ounces) shredded Cheddar cheese
What To Do:
  1. Place potatoes in a large pot; add enough salted water to cover, and bring to a boil. Cook potatoes about 20 minutes or until tender but firm.
     
  2. Meanwhile, combine remaining ingredients, except cheese, in a 9- x 13-inch baking pan that has been coated with cooking spray.
     
  3. Drain potatoes well, then slice them in half and add to baking pan; toss with oil mixture. Let stand at room temperature 1 hour, stirring occasionally.
     
  4. Preheat oven to 375 degrees F. Bake potatoes 25 minutes, then sprinkle with Cheddar cheese and bake an additional 5 minutes or until cheese is melted.
     

OOH ITS SO GOOD!

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