Roasted Potato Garlic And Red Pepper Salad Recipes

ROASTED POTATO AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• 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).
• 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.)
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix 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 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.

POTATO SALAD WITH ROASTED RED PEPPERS

Steps:

• In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
• In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
• To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.

ROASTED POTATO RED PEPPER AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees. Oil a rimmed baking sheet with some olive oil.
• Remove the paper skin of the outside of the garlic bulb. Leave it whole, just get off as much of the paper skin from the outside. Cut the top off just a bit. (just some of the very top portion. Place it in the middles of your prepared pan cut side up/root side down. Place the cut potatoes around the garlic bulb in the middle.
• Bake in preheated oven for about 30 minutes, until the potatoes are tender. Remove potatoes from pan, but leave the garlic bulb on the pan. Place the red peppers around the garlic bulb and bake for an additional 20 minutes, until the red peppers are slightly roasted and the garlic bublb is tender when pierced with a fork.
• Add the peppers to the potaotes, and let cool for a while. Allow garlic bulb to cool off until you can handle it. TO remove the roasted garlic, squeeze out each clove out of its "shell" Put the garlic in a large bowl and smash it with a fork. To the smashed garlic, add the dressing ingredients. Stir well to combine.
• Add your reserved potatoes and peppers to the dressing. Add snipped chives. Toss gently to combine.
• This salad has a wonderful flavor! For as simple as it is, it has much depth. An easy change of pace from your regular potato salads and no need to refrigerate! I like it best at room temperature, but it could also be served warm, or chilled.

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD

Steps:

• Preheat oven to 450° F.
• Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
• In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.

ROASTED RED PEPPER POTATO SALAD

Steps:

• Place potatoes in 4-quart saucepan or Dutch oven. Add enough cold water to cover 1 inch over potatoes. Heat to boiling. Reduce heat to medium; simmer uncovered 15 to 20 minutes or until potatoes are fork-tender. Drain potatoes; rinse with cold water. Place in single layer in 15x10x1-inch pan; refrigerate until cooled, about 30 minutes. Cut cooled potatoes into eighths (bite-size wedges).
• In large serving bowl, mix remaining ingredients. Gently fold in potatoes. Serve immediately, or cover and refrigerate until serving time.

ROASTED RED POTATOES

Steps:

• Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.