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Roasted Potato Salad

Course Side Dish
Cuisine American

Ingredients

  • 2 lbs Baby red potatoes halved
  • 1 Corn on the cob husk on
  • 1 Red bell pepper diced
  • 1 Orange bell pepper diced
  • 1 Green bell pepper diced
  • 1/2 tsp Cumin
  • 1/4 tsp Ancho Chili pepper powder
  • 1 tbsp Coarse salt
  • 1 tsp Pepper
  • 1 tbsp Fresh Dill minced+roughly chopped to garnish
  • Green onion thinly sliced to garnish
  • 3 tbsp Olive oil

Instructions

  • Preheat oven to 400 degrees
  • Slice all veggies then sprinkle in your seasonings (cumin, chili pepper, salt, pepper and minced dill) and toss your bell peppers, olive oil, and potatoes together until well coated.
  • Spread the veggies out into a single layer on a pan, leaving an open spot in the middle for the corn. Cook on 400 for 30 minutes.
  • Once 30 minutes has passed, remove the corn and let the rest of the veggies cook for an additional 30 minutes.
  • Once the veggies are done, slice the kernels off of the corn, and stir into the potato and bell pepper mixture along with more fresh dill and green onion to garnish.
    ENJOY!