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Roasted Potato and Garlic Salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Red potatoes and bell peppers roasted in a delicious garlic, olive oil, and balsamic dressing.
Ingredients:
  • 8 red potatoes - unpeeled, scrubbed and cubed
  • 2 red bell peppers
  • 2 medium heads garlic
  • 0.5 cup olive oil
  • 0.33333334326744 cup balsamic vinegar
  • 0.33333334326744 cup olive oil
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • In a large bowl, drizzle 1/2 cup of olive oil over cubed potatoes. Ensure each potato is coated before spreading them evenly on a baking sheet.
  • Coat the red peppers evenly in oil and transfer them to a separate baking sheet.
  • Trim 1/2 inch off the garlic tops and generously drizzle with the leftover oil. Arrange the garlic alongside the red peppers on the baking sheet. Season the potatoes, peppers, and garlic with salt and pepper, then roast both sheets in the oven for approximately 20 minutes.
  • Ensure the potatoes are golden brown and crispy. If not, bake them for an extra 10 minutes until tender. Roast the peppers and garlic until peppers have blackened skins and garlic is dark brown, for no more than 40 minutes.
  • Once roasted, transfer the potatoes to a large bowl and steam the peppers in a sealed plastic bag for 10 minutes to loosen their skins.
  • Remove the peppers from the bag, peel, deseed, and chop them. Mix them into the bowl with the potatoes until well combined.
  • Flip the garlic heads and extract the creamy garlic flesh into a small bowl. Combine with balsamic vinegar, 1/3 cup olive oil, and oregano to form a smooth dressing. Drizzle the dressing over the potatoes and peppers, tossing to coat evenly. Season with salt and pepper to taste. Serve warm or at room temperature. To prep ahead, refrigerate and gently reheat in the microwave until warm.

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