Serves: 4
Total Calories: 462

12 medium russet potatoes scrubbed
1/2 teaspoon granulated onion
3 cups thawed frozen or drained canned corn
1 1/2 cups
3 green onions sliced diagonally
1 tablespoon chopped fresh rosemary or 1 teaspoon dried

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Bake the potatoes directly on the oven rack for 40 minutes or until fork-tender. Let cool. When cool enough to handle, peel and cut each potato into 8 wedges. Arrange the potato wedges on the lined baking sheet. Sprinkle with the granulated onion and bake for 15 minutes, until golden brown.

Put the corn on a rimmed baking sheet and spread it into a single layer. Bake for 10 minutes. Transfer the corn to a large bowl. Add the potatoes, coulis, green onions, and rosemary and toss until well combined.

Note: The potatoes can be baked, cooled, and stored in the refrigerator for up to 2 days in advance. Just before making the salad, peel the potatoes and slice into wedges.

Nutritional Facts:

Serves: 4
Total Calories: 462
Calories from Fat: 15

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