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Name: Roasted Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
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 easpooncumin; 1/4 easpoonancho chili pepper powder; 1 tablespoon coarse salt; 1 teaspoon pepper; 1 tablespoon fresh dill minced + extra roughly chopped to garnish; Green onion thinly sliced to garnish; 3 tablespoons olive oil

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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 easpooncumin
1/4 easpoonancho chili pepper powder
1 tablespoon coarse salt
1 teaspoon pepper
1 tablespoon fresh dill ; minced + extra roughly chopped to garnish
Green onion ; thinly sliced to garnish
3 tablespoons olive oil

INSTRUCTIONS

Preheat oven to 400°F.

Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.

Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.

While vegetables continue to cook, remove the husk from the corn and slice off the kernels.

When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

NOTES

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Roasted Potato Salad

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 easpooncumin
1/4 easpoonancho chili pepper powder
1 tablespoon coarse salt
1 teaspoon pepper
1 tablespoon fresh dill minced + extra roughly chopped to garnish
 Green onion thinly sliced to garnish
3 tablespoons olive oil

INSTRUCTIONS
Preheat oven to 400°F.
Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

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Nutrition

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Serving Size: 1 (1463g)
Recipe Makes: 1

Calories: 926
Calories from Fat: 122 (13%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 7059.2mg		243 %
Potassium 5275.1mg		139 %
Total Carbohydrate 188.8g		56 %
	Dietary Fiber 24.7g	99 %
	Sugars, other 164.1g
Protein 24.6g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 926

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