Roasted Potato Salad
3 pounds red potato, unpeeled, cut into bite-sized pieces
1/4 cup OLIVE & VINE extra virgin olive oil of your choice
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried thyme
1 1/2 teaspoons salt
2/3 cup mayonnaise
1/3 cup fresh cilantro, chopped
1/3 cup purple onion, chopped fine
Preheat the oven to 375º. In a large bowl, toss the potatoes in the oil until coated well. Mix together the spices (next 6 ingredients) in a separate bowl. Add the spices to the potatoes, about ¼ of the mixture at a time, until coated liberally. You don't have to use all the spice mixture but make sure the potatoes are fully coated.
Roast on a baking pan for 30 minutes, then flip and roast the other side another 15-20 minutes, or until golden brown and crispy.
Remove from the oven and place in a large bowl. Let cool for about 3-5 minutes or until they're no longer hot but still very warm. Meanwhile, mix together the mayo, cilantro and red onions. Add this mixture to the potatoes and stir to coat thoroughly.
Best served warm or at room temperature.