Roasted Potato Salad With Peppers And Parmesan Recipe

Name: Roasted Potato Salad With Peppers And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small red potatoes, quartered; 1 tablespoon extravirgin olive oil, divided; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 1 cup finely chopped bottled roasted red bell peppers; 1/2 cup thinly sliced green onions; 1/4 cup chopped fresh cilantro; 2 tablespoons minced seeded jalapeno pepper (about 1 pepper); 2 teaspoons chopped fresh oregano; 2 garlic cloves, minced; 1/2 teaspoon ground cumin; 1/8 teaspoon freshly ground black pepper; 3/4 cup (3 ounces) shaved Parmigiano-Reggiano cheese

Servings: persons

2 pounds small red potatoes, quartered
1 tablespoon extravirgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup finely chopped bottled roasted red bell peppers
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeno pepper (about 1 pepper)
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shaved Parmigiano-Reggiano cheese

1
Preheat oven to 375u00b0.
2
Place potatoes in a 13 x 9-inch baking dish. 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 375u00b0 for 30 minutes. Uncover and bake an additional 30 minutes or until tender, stirring occasionally. Remove from oven; place potatoes in a large bowl. Add bell peppers and next 5 ingredients (through garlic); toss well to combine.
3
Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, cumin, and 1/8 teaspoon black pepper, stirring with a whisk. Drizzle dressing over potato mixture, and toss gently to coat. Sprinkle with cheese.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 pounds small red potatoes, quartered, 1 tablespoon extravirgin olive oil, divided, 1/2 teaspoon salt, divided, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Roasted Potato Salad With Peppers And Parmesan 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.

Roasted Potato Salad With Peppers And Parmesan

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