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Roasted Potato Salad
Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles
Serving Size : 100 Preparation Time :0:45
Categories : Diner And Grill New American Cuisine
Salads And Dressings Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
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33 1/3 pounds red new potatoes -- washed & quartered
2 1/8 quarts red bell pepper -- diced
1 1/8 quarts olive oil
1 1/2 cups shallot -- minced
1/3 cup kosher salt
1/3 cup fresh thyme leaves
1/3 cup fresh rosemary leaves
1/3 cup fresh ground black pepper
1/3 cup paprika
2 3/4 tablespoons granulated garlic
1 1/8 cups fresh lemon juice
1 1/8 cups fresh parsley -- chopped
STEP ONE:
Preheat oven to 400 degrees.
STEP TWO:
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.)
STEP THREE:
Remove the potatoes from the oven and transfer to a mixing bowl with a
slotted spoon and 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. This salad does
not save well.
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Nutr. Assoc. : 0 0 0 0 1326 0 0 161 0 0 0 1038
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