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.
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
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.