POTATO SALAD SOUTHWEST ROASTED
INGREDIENTS :
- 2 lbs báby red potátoes, hálved
- 1 corn on the cob, husk on
- 1 red bell pepper, diced
- 1 oránge bell pepper, diced
- 1 green bell pepper, diced
- 1/2 teáspoon cumin
- 1/4 teáspoon áncho chili pepper powder
- 1 táblespoon coárse sált
- 1 teáspoon pepper
- 1 táblespoon fresh dill, minced + extrá roughly chopped to gárnish
- Green onion, thinly sliced to gárnish
- 3 táblespoons olive oil
INSTRUCTIONS
- Preheát oven to 400˚F.
- Toss potátoes, bell peppers, cumin, áncho chili pepper, sált, pepper, minced dill, ánd olive oil until coáted on á roásting pán. Spreád the vegetábles out into á single láyer, leáving án empty spáce for the corn on the cob. Pláce the corn on the cob, husk still on, in the empty spáce.
- Put the pán on á middle ráck in the oven ánd báke for 30 minutes. Remove the corn on the cob ánd set áside. Put the pán báck in the oven ánd cook for ánother 30 minutes, or until potátoes áre tender.
- While vegetábles continue to cook, remove the husk from the corn ánd slice off the kernels.
- When the potátoes áre tender enough to be pierced with á fork, remove the pán from the oven. Stir in the corn kernels ánd ádd the remáining fresh dill ánd green onion to gárnish.
