Roasted Potato Salad

photo by flower7

- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 6 garlic cloves, peeled
- 3 lbs small boiling potatoes, cut in half (white, red or fingerling)
- 2 red bell peppers, cut in 1/2 inch pieces
- 3 1⁄2 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar, divided
- 1⁄2 cup fresh basil leaf
- salt and pepper
directions
- To roast vegetables: Preheat oven to 400°.
- Wrap peeled garlic cloves together in foil with a few drops of olive oil and put in oven for the same time you will be roasting the peppers and potatoes, around 35 minutes.
- Cut potatoes in half and cut red peppers into half inch pieces.
- In a large bowl, toss potatoes, bell peppers and 3 TBS olive oil, along with salt and pepper to taste.
- Arrange potatoes and bell peppers in one layer, divided amongst 2 shallow baking pans.
- Roast in the middle and lower third of the oven, switching positions of the pans halfway through the roasting time, for a total of 35 minutes, or until potatoes are golden brown and tender.
- To make salad: After potatoes are done,remove pans from oven and immediately toss roasted potatoes and peppers with 2 TBS balsamic vinegar.
- Cool and remove garlic from foil.
- Squeeze cloves into a small bowl and mash with a fork with remaining 1/2 TBS olive oil and 1 TBS balsamic vinegar.
- Toss together with potatoes and peppers.
- Just before serving, add fresh basil.
- Serve at room temperature.
- Optional items you could add for a main dish meal: goat cheese, toasted pine nuts, grilled chicken, grilled tuna, etc.
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RECIPE SUBMITTED BY
MNLisaB
United States