Roasted Potato Salad With Citrus Bagna Cauda Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425���F and line a baking sheet with parchment paper.
• STEP 2.Toss the potatoes with olive oil, salt, and pepper, then spread them out on the baking sheet.
• STEP 3.Roast the potatoes for 25-30 minutes, or until they are golden brown and crispy.
• STEP 4.While the potatoes are roasting, prepare the citrus bagna cauda by whisking together the citrus juice, garlic, anchovy paste, and olive oil.
• STEP 5.Once the potatoes are done, transfer them to a serving bowl and drizzle the citrus bagna cauda over the top.
• STEP 6.Garnish with fresh herbs and serve immediately.

Cooking Tips

• Make sure to cut the potatoes into evenly sized pieces to ensure even cooking.
• Feel free to customize the citrus bagna cauda by adding your favorite herbs or spices.
• This salad can be served warm or at room temperature.

Storage and Serving

• Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, simply reheat the salad in the microwave or enjoy it cold.
• Garnish with additional fresh herbs before serving.