Roasted potato salad with fresh herbs from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Thug Kitchen

  • green onions
  • parsley
  • potatoes
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on June 30, 2020

    I always feel odd reviewing Thug recipes because although I love their flavour profiles (and have 2 of their books) I often add meat. So here I am....I roasted the potatoes as instructed (with the paprika as recommended). In the last 10 minutes, I threw some yellow grape tomatoes into the pan. Once out of the oven/after some cooling, I tossed in a handful of roasted red peppers, chopped cooked mild Italian sausages and additional green onions. A good toss in the delicious herby vinaigrette (made exactly as written) and finished with chopped celery & some crumbled feta resulted in an awesome roasted potato salad bowl.

  • Hannaha100 on April 11, 2020

    Made with about 1/4 cup of parsley because I thought it might be overpowering but willing to admit I was wrong and would try the full amount next time. Didn't leave to chill because I don't plan that far ahead but still tasted great. Had kept some of the potatoes plain for kiddies and this method of roasting with skins on proved popular - was asked to repeat the next day!

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