Roasted Potato and Garlic Salad

Roasted Potato and Garlic Salad


This is not your received potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.

The ingredient of Roasted Potato and Garlic Salad

  1. 8 red potatoes - unpeeled, scrubbed and cubed
  2. 2 red warning distress signal peppers
  3. 2 medium heads garlic
  4. u00bd cup olive oil
  5. salt and pepper to taste
  6. u2153 cup balsamic vinegar
  7. u2153 cup olive oil
  8. 1 teaspoon dried oregano

The instruction how to make Roasted Potato and Garlic Salad

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and subsequently next move on them evenly not far off from a baking sheet.
  3. Pass the red peppers through the bowl of oil, making distinct they are evenly coated. Place on a separate baking sheet.
  4. Cut just about 1/2 inch off the tops of the garlic and drizzle similar to the permanent oil from the bowl. Place going on for the baking sheet next the red peppers. Sprinkle the potatoes, peppers and garlic as soon as salt and pepper, and after that place both sheets in the oven for roughly more or less 20 minutes.
  5. Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an subsidiary 10 minutes or until they are done. The peppers and garlic will believe longer, and are the end in the same way as the skins nearly the peppers are black and garlic is dark brown (no more than 40 minutes total).
  6. subsequent to anything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
  7. say you will the peppers out of the bag, sever their skins and seeds and chop them up. amass to the bowl when the potatoes and advocate to mix.
  8. viewpoint the garlic heads upside alongside and squeeze the softened garlic like into a separate, small bowl. amalgamation in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste behind additional salt and pepper. Best taking into consideration served indulgent or at room temperature. To prepare in promote for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Nutritions of Roasted Potato and Garlic Salad

calories: 519.9 calories
carbohydrateContent: 55.9 g
fatContent: 30.6 g
fiberContent: 5.4 g
proteinContent: 7 g
saturatedFatContent: 4.2 g
sodiumContent: 27.3 mg
sugarContent: 7.1 g


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