Roasted Potato Salad with Peppers and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This substantial salad is meant to be enjoyed warm or at room temperature. Cumin, cilantro, and jalapeño pepper give the salad a Latin flair. Serve in place of roasted potatoes with simply seasoned beef or chicken. Ingredients:
2 pounds small red potatoes, quartered |
1 tablespoon extravirgin olive oil, divided |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
1 cup finely chopped bottled roasted red bell peppers |
1/2 cup thinly sliced green onions |
1/4 cup chopped fresh cilantro |
2 tablespoons minced seeded jalapeño pepper (about 1 pepper) |
2 teaspoons chopped fresh oregano |
2 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/8 teaspoon freshly ground black pepper |
3/4 cup (3 ounces) shaved parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 375°.
2. Place potatoes in a 13 x 9-inch baking dish. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss well to coat. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes or until tender, stirring occasionally. Remove from oven; place potatoes in a large bowl. Add bell peppers and next 5 ingredients (through garlic); toss well to combine.
3. Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, cumin, and 1/8 teaspoon black pepper, stirring with a whisk. Drizzle dressing over potato mixture, and toss gently to coat. Sprinkle with cheese.
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