Roasted Potato Salad
Potatoes are chopped and roasted in the oven with some olive oil and salt. Then they are combined with roasted peppers, fresh dill and a lemon garlic dressing.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2½ pounds potatoes ((Yukon or russet))
- 2 teaspoon salt
- 1 tablespoon olive oil
- 2 green peppers
- 1 red pepper
- ¼ cup fresh dill (chopped)
- 1 lemon (squeezed)
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 pinch salt
Instructions
- 1
Preheat oven to 400F/200C. Line a baking sheet with parchment paper and put it aside.
- 2
Cut the potatoes into 1-inch cubes and spread them evenly on the baking sheet.
- 3
Sprinkle salt and drizzle olive oil over the potatoes. Toss to evenly coat.
- 4
If you want, place the peppers on the baking sheet too.
- 5
Bake the potatoes until fork-tender and golden, for about 30-35 minutes.
- 6
Transfer the potatoes into a large bowl.
- 7
Remove the seeds of the roasted peppers, chop them and add into the same bowl.
- 8
Add in the chopped fresh dill.
- 9
To make the dressing: Mix together the lemon juice, olive oil, mashed garlic cloves and salt. Pour it over the potatoes. Toss and serve.