Roasted potato salad with Grana Padano and olives

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Roasted potato salad with Grana Padano and olives


. Difficulty: Medium . Serves: 6 people


2 pounds red-skinned potatoes
1/3 cup extra virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup pitted black or green Mediterranean olives, halved or slivered
1/3 cup thinly sliced scallions (green onions), including some of the green 
2 tablespoons chopped flat-leaf parsley
2 garlic cloves, finely chopped 
1/2 teaspoon dried oregano
3 ounce piece Grana Padano cheese


Preheat oven to 400ºF. With a sharp knife, cut large potatoes in thick slices or cut small ones in half. Pile potatoes on a large rimmed baking sheet, and drizzle with 3 tablespoons of the olive oil, the salt and pepper; with your hands, mix well and spread out in a single layer. Roast, turning once, until browned and tender, 30 to 40 minutes. Meanwhile, in a salad bowl, combine the olives, scallions, parsley, garlic and oregano. With a spatula, loosen the roasted potatoes from the baking sheet and cool until warm. Add the potatoes and the remaining olive oil to the other ingredients in the salad bowl and mix gently. Using a cheese shaver or vegetable peeler, shave long thin shards of Grana Padano on top of the salad. Toss gently, garnish with a few more cheese shards, and serve immediately.