Baked Baby Potato Salad

Name: Baked Baby Potato Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 300 gm Baby Potatoes (large); 2 Tomato (deseeded and cubed, medium sized); 4 Oregano (fresh); 6 sprig Thyme (fresh); ½ tbsp paprika (smoked); Salt (to taste); 1/4 teaspoon Black pepper (freshly ground); 1 Olive Oil (extra virgin ); 1 teaspoon Lemon Juice; 1 bunch Lettuce (small bunch)

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Baked Baby Potato Salad - Plattershare - Recipes, food stories and food lovers

American Soul Food

About Baked Baby Potato Salad

Baked Baby Potato salad is for the days when you skip your meals.

Have this delectable and loaded with flavors salad, prepared with, oven baked baby potatoes, tomatoes, thyme, oregano, smoked paprika and sprinkled with freshly ground black pepper drizzled with extra virgin olive oil and lemon juice and you would again want to skip the meal for this - says Chef Reetu Uday.

4.34 from 3 votes

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Recipe Time & More

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Served AsDinner Lunch Salad

Recipe TasteSalty Savoury

Calories - 75 kcal

Servings - 4

Ingredients

▢ 300 gm Baby Potatoes large
▢ 2 Tomato deseeded and cubed, medium sized
▢ 4 Oregano fresh
▢ 6 sprig Thyme fresh
▢ ½ tbsp paprika smoked
▢ Salt to taste
▢ 1/4 teaspoon Black pepper freshly ground
▢ 1 Olive Oil extra virgin
▢ 1 teaspoon Lemon Juice

For the base

▢ 1 bunch Lettuce small bunch

Instructions

▢
Preheat the oven to 400 F. Place the cubed / roundels of baby potatoes on a greased baking sheet.
▢
Bake until the potatoes are easily pierced with a knife and cooked through evenly, about 20 minutes. Remove from the oven.
▢
In a glass bowl, mix together all the ingredients from cubed tomatoes to olive oil.
▢
Pour the mixture over the baked baby potatoes and bake for another 05 minutes.
▢
Sprinkle lemon juice and toss the salad.
▢
Place warm salad on a bed of lettuce.

Recipe Notes

About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother.

Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.

Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji

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4.34 from 3 votes

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3 Comments

Jessy Saha

January 25, 2021 / 11:42 pm Log in to Reply

Such a delicious dish! Thank you.
Preeti Arora

August 22, 2020 / 1:35 pm Log in to Reply

What a great recipe! Thanks for sharing.
Yogender Kumar

March 12, 2016 / 3:36 pm Log in to Reply

This is so tempting! Can’t wait to cook it.