Red Potato Salad #5, roasted
Source of Recipe
from LyndaLoo at rc
Red Potato Salad #5, roasted
2 lbs small red potatoes, halved or quartered
2 tbsp olive oil
Several pinches dried thyme
1 green bell pepper, cut in thin strips
1 medium-size sweet white onion, cut in 1/2-inch slivers
1/2 red bell pepper, cut in thin strips
2 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
Heat the oven to 400 degrees F.
Toss the potatoes with 1 tablespoon of the olive oil and a
pinch of thyme. Place potatoes, in a single layer, in a
roasting pan and roast for 15 minutes.
Meanwhile, combine the green pepper and onion with the
remaining oil and a pinch of thyme. Add to the potatoes
after 15 minutes, loosening the potatoes and stirring the
mixture.
Continue roasting, stirring occasionally, until the potatoes
are browned and tender and the onion begins to caramelize
at the edges, about 45 minutes.
Spoon into a large bowl and let cool slightly.
Combine the red pepper, vinegar, salt, pepper, and another
pinch of thyme. Add to the potato mixture.
Serve the salad warm, cold, or at room temperature.
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