Roasted Potato Salad

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 garlic cloves, peeled
• 3 lbs small boiling potatoes, cut in half (, red or fingerling)
• 2 red bell peppers, cut in 1/2 inch pieces
• 3 1/2 tablespoons olive oil, divided
• 3 tablespoons balsamic vinegar, divided
• 1/2 cup fresh basil leaf
• salt and pepper

Recipe

• 1 to roast vegetables: preheat oven to 400°.
• 2 wrap peeled garlic cloves together in foil with a few drops of olive oil and put in oven for the same time you will be roasting the peppers and potatoes, around 35 minutes.
• 3 cut potatoes in half and cut red peppers into half inch pieces.
• 4 in a large bowl, toss potatoes, bell peppers and 3 tbs olive oil, along with salt and pepper to taste.
• 5 arrange potatoes and bell peppers in one layer, divided amongst 2 shallow baking pans.
• 6 roast in the middle and lower third of the oven, switching positions of the pans halfway through the roasting time, for a total of 35 minutes, or until potatoes are golden brown and tender.
• 7 to make salad: after potatoes are done,remove pans from oven and immediately toss roasted potatoes and peppers with 2 tbs balsamic vinegar.
• 8 cool and remove garlic from foil.
• 9 squeeze cloves into a small bowl and mash with a fork with remaining 1/2 tbs olive oil and 1 tbs balsamic vinegar.
• 10 toss together with potatoes and peppers.
• 11 just before serving, add fresh basil.
• 12 serve at room temperature.
• 13 optional items you could add for a main dish meal: goat cheese, toasted pine nuts, grilled chicken, grilled tuna, etc.