#picnicpotatoes

[oelm]

These garlic roasted potatoes are crispy on the outside and creamy on the inside, infused with aromatic garlic and rosemary flavors. They make a perfect side dish for any picnic or potluck gathering.

Ingredients: 1.5 lbs baby potatoes, halved. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon dried rosemary. Salt and pepper, to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, dried rosemary, salt, and pepper until well coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, flipping halfway through cooking time for even browning. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Lisa Bartel Dog Training

[icebox005]

This Easy Potato Salad is great for parties, picnics, and barbecues in the summer. It's creamy, sour, and full of flavor, so everyone will love it!

Ingredients: 4 medium potatoes, boiled and cubed. 1/2 cup mayonnaise. 2 tablespoons mustard. 1/4 cup chopped red onion. 1/4 cup chopped celery. 2 hard-boiled eggs, chopped. Salt and pepper to taste. Paprika for garnish.

Instructions: Boil and cube potatoes, then chop up red onion, celery, and hard-boiled eggs. Put all of this in a large bowl. Mayonnaise and mustard should be mixed well in a small bowl. Pour the mayonnaise mixture over the potatoes and toss them gently to make sure they are all covered. Add pepper and salt to taste. Add paprika as a finishing touch. Put it in the fridge for at least an hour before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

Dester Hoekhoeve