Roasted Potato Salad
Potatoes are chopped and roasted in the oven with some olive oil and salt. Then they are combined with roasted peppers, fresh dill and a lemon garlic dressing.
INGREDIENTS
Roasting Potatoes:
- 2½ pounds potatoes (Yukon or russet)
- 2 teaspoon salt
- 1 tablespoon olive oil
- 2 green peppers
- 1 red pepper
- ¼ cup fresh dill chopped
Dressing:
- 1 lemon squeezed
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 pinch salt
INSTRUCTIONS
- Preheat oven to 400F/200C. Line a baking sheet with parchment paper and put it aside.
- Cut the potatoes into 1-inch cubes and spread them evenly on the baking sheet.
- Sprinkle salt and drizzle olive oil over the potatoes. Toss to evenly coat.
- If you want, place the peppers on the baking sheet too.
- Bake the potatoes until fork-tender and golden, for about 30-35 minutes.
- Transfer the potatoes into a large bowl.
- Remove the seeds of the roasted peppers, chop them and add into the same bowl.
- Add in the chopped fresh dill.
- To make the dressing: Mix together the lemon juice, olive oil, mashed garlic cloves and salt. Pour it over the potatoes. Toss and serve.
NOTES
- Don't cut the potatoes very thin. They should have about 1-inch thickness. You can chop them as you see here or make thick lengthwise slices.
- 30-minute baking is enough in our oven, but this might change depending on the oven. So keep an eye on them after 20 minutes.
- We just roast the potatoes and coat it with the dressing. If you want, you can pour the dressing onto the potatoes in the baking sheet and bake for another 10 minutes.
NUTRITION
Calories: 311kcalCarbohydrates: 57gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1195mgPotassium: 1426mgFiber: 9gSugar: 6gVitamin A: 1390IUVitamin C: 159mgCalcium: 59mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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