Appetizers & Side Dishes

Monterey Roasted Potato Salad

Prep Time: 20 min  |  Cook Time: 25 min  |  Servings: 8  |  Calories: 318
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Monterey Roasted Potato Salad
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
  1. 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.
  2. 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.

Serving Size 8

Calories 318

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 15.40g 24%
Sat. Fat 5.20g 24%
Mono Unsat. Fat 8.30g
Poly Unsat. Fat 1.30g
Cholesterol 18mg 7%
Sodium 202mg 8%
Amount/Serving%DV*
Total Carbohydrate 37g 12%
Dietary Fiber 6g 24%
Sugars 0g
Protein 9g
Amount/Serving%DV*
Vitamin A 3278RE
Vitamin C 38mg 63%
Calcium 225mg 22%
Iron 1mg 6%