Roasted Potato and Garlic Salad

Name: Roasted Potato and Garlic Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 2 medium heads garlic; 79 milliliters olive oil; 1 teaspoon dried oregano; 2 red bell peppers; 8 red potatoes - unpeeled, scrubbed and cubed; 6 servings salt and pepper to taste

Roasted Potato and Garlic Salad might be just the side dish you are searching for. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 344 calories, 6g of protein, and 13g of fat. If you have bell peppers, oregano, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.

Ingredients you will need

Olive Oil

Potato

Spread

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Pass the red peppers through the bowl of oil, making sure they are evenly coated.

Ingredients you will need

Red Pepper

Cooking Oil

Equipment you will use

Bowl

Place on a separate baking sheet.

Equipment you will use

Baking Sheet

Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Bowl

Place on the baking sheet with the red peppers.

Ingredients you will need

Red Pepper

Equipment you will use

Baking Sheet

Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.

Ingredients you will need

Salt And Pepper

Potato

Peppers

Garlic

Equipment you will use

Oven

Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).

Ingredients you will need

Potato

Peppers

Garlic

Equipment you will use

Oven

Once everything 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.)

Ingredients you will need

Potato

Peppers

Equipment you will use

Ziploc Bags

Bowl

Take the peppers out of the bag, remove their skins and seeds and chop them up.

Ingredients you will need

Peppers

Seeds

Add to the bowl with the potatoes and stir to mix.

Ingredients you will need

Potato

Equipment you will use

Bowl

Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl.

Ingredients you will need

Garlic

Equipment you will use

Bowl

Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth.

Ingredients you will need

Balsamic Vinegar

Olive Oil

Oregano

Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Ingredients you will need

Salt And Pepper

Potato

Peppers

Equipment you will use

Microwave