Garlicky Roasted Potato & Bell Pepper Salad
This easy to follow recipe delivers a delicious roasted potato salad that goes well with most of the main courses. The roasted potatoes are tender, soft, warm in the inside, and golden-crispy on the outside. The garlic is crushed and roasted with potatoes. Yum!
Yield
4 servingsPrep
10 minCook
45 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
golden, peeled, cut into 3/4-inch chunks |
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | large |
sweet red bell peppers
cut into 3/4-inch chunks |
|
| 2 | cloves |
garlic
crushed |
|
| 2 | each |
italian plum (roma) tomatoes
chopped, or halved cherry tomatoes |
|
| 1 | each |
red onion
halved, thinly sliced |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 ½ | tablespoons |
balsamic vinegar
|
|
| 1 | tablespoon |
parsley leaves
freshly chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
golden, peeled, cut into 3/4-inch chunks |
|
| 23 | ml |
olive oil
|
|
| 1 | large |
sweet red bell peppers
cut into 3/4-inch chunks |
|
| 2 | cloves |
garlic
crushed |
|
| 2 | each |
italian plum (roma) tomatoes
chopped, or halved cherry tomatoes |
|
| 1 | each |
red onion
halved, thinly sliced |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 23 | ml |
balsamic vinegar
|
|
| 15 | ml |
parsley leaves
freshly chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat the oven to 400℉ (200℃).
Put the potato chunks on a large nonstick baking sheet.
Drizzle the olive oil, and season with salt and pepper to taste.
Toss with your hands to coat well. Roast the potatoes for 20 minutes.
Place the bell pepper pieces and crushed garlic onto the tray.
Stir with a wooden spoon to mix evenly.
Roast for another 15 minutes, place the red onions on top, and continue to roast for another 10 minutes or so, or until potatoes become slightly golden and tender.
Remove from the oven and let cool for 10 minutes without any stirring.
In a large mixing bowl, add the roasted potato, bell peppers, onions, and tomato.
Whisk together the vinegar and extra-virgin olive oil in a small bowl until well blended. Season to taste with salt and black pepper.
Pour over the salad, and sprinkle the parsley over. Gently toss until evenly coated.
Serve warm, at room temperature or chilled.
