* Exported from MasterCook *
ROASTED POTATO SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Barbecue Dressings
Salads Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Red new potatoes -- washed &
1/2 c Red bell pepper -- diced
1/4 c Olive oil
1 1/2 tb Shallot -- minced
1 t Kosher salt
1 t Fresh thyme leaves
1 t Fresh rosemary leaves
1 t Fresh ground black pepper
1 t Paprika
1/2 ts Granulated garlic
1 tb Fresh lemon juice
1 tb Fresh parsley -- chopped
Recipe by: Ed Kasky of Engine Co. No. 28, Los Angeles
Preparation Time: 0:45 STEP ONE Preheat oven to 400
degrees. STEP TWO Heat the olive oil in a cast-iron
skillet and add the potatoes and salt. Toss to coat
the potatoes well and place in the oven until they are
slightly soft (approximately 20 minutes). Add the
diced peppers, shallot, thyme, rosemary, black pepper,
paprika, and garlic and toss well again to coat the
potatoes evenly. Return the pan to the oven until the
potatoes are soft when pierced with a sharp knife
(approximately 10 to 15 minutes.) STEP THREE Remove
the potatoes from the oven and transfer to a mixing
bowl with a slotted spoon and toss well with the lemon
juice and parsley. Adjust the salt and black pepper.
(For a zestier salad, 1/2 teaspoon cayenne can be
added.) Serve warm or at room temperature the same
day. This salad does not save well.
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