Garlicky Roasted Potato and Bell Pepper Salad

Name: Garlicky Roasted Potato and Bell Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds potatoes golden, peeled, cut into 3/4-inch chunks; 1 1/2 tablespoons olive oil; 1 large sweet red bell peppers cut into 3/4-inch chunks; 2 cloves garlic crushed; 2 each italian plum (roma) tomatoes chopped, or halved cherry tomatoes; 1 each red onion halved, thinly sliced; 1 tablespoon olive oil, extra-virgin; 1 1/2 tablespoons balsamic vinegar; 1 tablespoon parsley leaves freshly chopped; 1 x salt and black pepper to taste

Servings: persons

1
Preheat the oven to 400F (200C).
2
Put the potato chunks on a large nonstick baking sheet.
3
Drizzle the olive oil, and season with salt and pepper to taste.
4
Toss with your hands to coat well.
5
Roast the potatoes for 20 minutes.
6
Place the bell pepper pieces and crushed garlic onto the tray.
7
Stir with a wooden spoon to mix evenly.
8
Roast for another 15 minutes, place the red onions on top, and continue to roast for another 10 minutes or so, or until potatoes become slightly golden and tender.
9
Remove from the oven and let cool for 10 minutes without any stirring.
10
In a large mixing bowl, add the roasted potato, bell peppers, onions, and tomato.
11
Whisk together the vinegar and extra-virgin olive oil in a small bowl until well blended.
12
Season to taste with salt and black pepper.
13
Pour over the salad, and sprinkle the parsley over.
14
Gently toss until evenly coated.
15
Serve warm, at room temperature or chilled.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds potatoes golden, peeled, cut into 3/4-inch chunks, 1 1/2 tablespoons olive oil, 1 large sweet red bell peppers cut into 3/4-inch chunks, 2 cloves garlic crushed, and more.

Yes, Garlicky Roasted Potato and Bell Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!