Friday, July 01, 2005

Roasted Potato Salad with Peppers and Parmesan


Roasted Potato Salad with Peppers and Parmesan(Adapted from CL)

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 roasted red bell peppers
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño pepper
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
3 ounces shaved Parmigiano-Reggiano cheese

Preheat oven to 375

In a 13 X 9" pan add potatoes and drizzle with 1 teaspoon oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper tossing well to coat. Cover and bake for 30 minutes. Uncover and bake an additional 30 minutes or until tender, stirring occasionally.

Remove from oven and place potatoes in a large bowl. Add bell peppers and next 5 ingredients (through garlic); toss well to combine.

Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, cumin, and 1/8 teaspoon black pepper. Scatter with the shaved cheese.

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