Confetti
Roasted Potato Salad
We usually use russet
potatoes for our roasted potatoes salad—though we prefer new red
potatoes for traditional potato salad. In this recipe, green beans and
red peppers are roasted with the potatoes. It is made with a vinaigrette
and a touch of grated cheese.
Ingredients
2 pounds russet
potatoes, cut into 1/2-inch pieces
1 cup green beans, snipped into pieces
1 bell red pepper cut into slices
olive oil for the pan and to spray on the potatoes, about 1/4 cup
salt and pepper
Make a vinaigrette
with:
1/2 cup olive oil
1/4 cup white wine vinegar
2 garlic cloves minced
1 1/2 tablespoons granulated sugar
2 tablespoons Dijon mustard
1 tablespoon dried, crushed basil or 2 tablespoons chopped fresh basil
2 or 3 tablespoons
of grated Romano cheese
Directions
Preheat the oven
to 375 degrees.
1. Spray a baking
sheet or pizza crisper with cooking oil using a mister. Place the potatoes
on the sheet. With the mister, spray the potatoes with olive oil until
covered. Salt and pepper to taste.
2. Bake for 20 minutes or until the potatoes are no longer hard but
not completely baked. Add the green beans and red peppers and continue
baking until done. Remove to a bowl.
3. Make the vinaigrette by mixing the remaining 1/2 cup olive oil, vinegar,
garlic, sugar, mustard, and basil together. Toss the potatoes in the
vinaigrette and sprinkle cheese. Serve chilled.
Baker’s
Note: If you choose to make this salad on your grill
turn the heat down low. Place your baking sheet on the highest shelf
if there is more than one shelf to your grill. Close the lid and bake
as if the oven. If your grill does not have a lid, you can improvise
by placing a large tub over the baking sheet.
Many grills
bake at a higher temperature than desired. Since the heat comes from
the bottom, raise your baking sheet. Four empty tin cans make good stanchions
to raise your sheet. If it is still baking too hot, place an old baking
sheet on the grill and the stanchions on the sheet. The lower sheet
will deflect heat away from the upper sheet.
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