Roasted Potato Salad
Serving Size 6
2 pounds - Red new potatoes, washed & quartered
1/2 cup - Red bell pepper, diced
1/4 cup - Olive oil
1 1/2 tablespoons - Shallot, minced
1 teaspoon - Kosher salt
1 teaspoon - Fresh thyme leaves
1 teaspoon - Fresh rosemary leaves
1 teaspoon - Fresh ground black pepper
1 teaspoon - Paprika
1/2 teaspoon - Granulated garlic
1 tablespoon - Fresh lemon juice
1 tablespoon - Fresh parsley, chopped
Preheat oven to 400 degrees.
Heat the olive oil in a cast-iron skillet and add the potatoes and salt.
Toss to coat the potatoes well and place in the oven until they are slightly soft (approximately 20 minutes).
Add the diced peppers, shallot, thyme, rosemary, black pepper, paprika, and garlic and toss well again to coat the potatoes evenly.
Return the pan to the oven until the potatoes are soft when pierced with a sharp knife (approximately 10 to 15 minutes.)
Remove the potatoes from the oven and transfer to a mixing bowl with a slotted spoon.
Toss well with the lemon juice and parsley.
Adjust the salt and black pepper.
(For a zestier salad, 1/2 teaspoon cayenne can be added.)
Serve warm or at room temperature the same day.