Southwest Roasted Many-Potato Salad

Southwest Roasted Many-Potato Salad

Cooking spray
2 pounds red, Yukon Gold and purple Washington* potatoes
2 tablespoons extra-virgin olive oil, divided
4 slices bacon, chopped
1 cup chopped white onion
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 jalapeno, chopped
1 teaspoon ground cumin
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

3/4 teaspoon salt

Preheat oven to 450°F. Coat a baking sheet with cooking spray.

Scrub and rinse potatoes; cut into quarters. Toss potatoes with 1 tablespoon oil. Arrange in a single layer on the prepared baking sheet. Roast until browned and tender, about 18-20 minutes. Transfer to a bowl.

While the potatoes are roasting, heat a large nonstick skillet over medium-high heat. Add bacon and cook, stirring occasionally, until starting to brown, about 5 minutes. Stir in onion and cook for
2 minutes. Add bell peppers, jalapeno and cumin.
Cook, stirring occasionally, until the peppers are crisp-tender, about 5 minutes. Add to the bowl
with the potatoes.

Add 1 tablespoon oil, green onions, cilantro, lime juice and salt to the bowl. Toss and serve warm or at room temperature. Makes 8 servings.

* Brands may vary by region; substitute a similar product.
Southwest Roasted Many-Potato Salad Reviewed by Unknown on 2/29/2020 Rating: 5
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