Roasted Red Potato Salad

Ingredients

• 1 1/4 pounds small red potatoes, halved
• 4 teaspoons olive oil
• 1 tablespoon chopped fresh rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 pound sweet or hot Italian turkey sausage

• 3 tablespoons red wine vinegar
• 2 tablespoons country-style Dijon mustard
• One 5-ounce container baby spinach
• 1 red bell pepper, chopped
• 1/2 red onion, thinly sliced
• 1/4 cup pitted and chopped oil-cured black olives 

  Directions

  Preheat the oven to 425 degrees F. Spray a large roasting pan with cooking spray.
  
  Toss together the potatoes, 2 teaspoons of the oil, the rosemary, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper in a large bowl.
  
  Place the sausage in the center of the roasting pan and scatter the potato mixture around the sausage. Roast, stirring the potatoes and turning the sausage occasionally, until the potatoes are tender and the sausage is cooked through, about 40 minutes. Transfer the sausage to a cutting board. Let cool 5 minutes before cutting into 1-inch slices.
  
  Whisk together the vinegar, mustard, remaining 2 teaspoons oil and remaining salt and pepper in a large bowl. Add the potatoes, sausage, spinach, bell pepper, onions and olives and mix well. Serve warm or at room temperature.

ROASTED RED POTATOES

Ingredients:

4 to 5 red potatoes, medium size
1/2 stick of butter
3 tbsp. Lawry's seasoned salt
2 tsp. white pepper
2 tsp. chives, chopped
2 tsp. dill weed

Directions

Preheat oven to 350 degrees. Wash and scrub 4 to 5 medium-size red potatoes. Chop potatoes into small pieces approximately 1/2 to 3/4 inch in length and width. Place chopped potatoes into uncreased glass baking dish approximately 8 x 12 inches. Cut one stick of butter into 1/4 inch slices and place over potatoes so that potatoes are covered. Sprinkle 2 tablespoons Lawry's seasoned salt over butter. Sprinkle 3 teaspoons white pepper, chopped chives and dill weed over salt. Roast in oven 45 to 60 minutes, turning potatoes every 15 minutes. Great with roast beef and chicken.

Cheddar Baked Red Potatoes

Ingredients:

• 3 large red potatoes
• 1/4 cup Cheddar cheese, shredded
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 2 teaspoons butter
• 1 pinch black pepper, freshly ground
• 1 chopped green onion
• 2 dabs sour cream  

Directions

1. Poke vent holes in the sides of the potatoes.
2. Preheat the oven to 350 degrees F (150 degrees C).
3. Cover the surface of the potatoes in the oil and salt.
4. Bake until tender and golden brown, about 40 m
5. Scrub the potatoes with an abrasive plastic pad reserved for vegetables, and rinse.
6. Check after 30-40 minutes by poking them with a fork.
7. Slice in half and cover with cheese, green onion, sour cream, and melted butter.
8. Bake again until the cheese is golden brown, about 10-15 minutes. 

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