Roasted Potato Salad with Peppers and Parmesan

Name: Roasted Potato Salad with Peppers and Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 0 teaspoons freshly ground black pepper; 1 Tbsp extravirgin olive oil, divided; 59 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 118 milliliters thinly sliced green onions; 1 teaspoons ground cumin; 2 Tbsps minced seeded jalapeño pepper (about 1 pepper); 2 teaspoons chopped fresh oregano; 85 grams 3/4 cup shaved Parmigiano-Reggiano cheese; 907 grams red potatoes, quartered; 237 milliliters finely chopped bottled roasted red bell peppers; 1 teaspoons salt, divided

Roasted Potato Salad with Peppers and Parmesan might be just the side dish you are searching for. This recipe serves 6. One serving contains 195 calories, 8g of protein, and 6g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free diet. If you have parmigiano-reggiano cheese, garlic cloves, extravirgin olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Place potatoes in a 13 x 9-inch baking dish.

Ingredients you will need

Potato

Equipment you will use

Baking Pan

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.

Ingredients you will need

Black Pepper