Roast potato salad with red capsicum and saffron

Roast potato salad with red capsicum and saffron

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This gourmet version of roast potato salad is ideal for those special occasions.

The ingredient of Roast potato salad with red capsicum and saffron

  1. 12 small (about 1.2kg) desiree potatoes, unpeeled, washed, halved
  2. 1 large (about 250g) red capsicum
  3. 2 large garlic cloves, unpeeled
  4. 2 tablespoons olive oil
  5. 1 tablespoon sea salt flakes
  6. 2 tablespoons white wine vinegar
  7. 2 tablespoons olive oil
  8. 2 tablespoons finely chopped fresh chives
  9. 2 fresh red birdseye chillies, halved, deseeded, finely chopped
  10. 1/4 teaspoon saffron threads
  11. Sea salt flakes & freshly ground black pepper

The instruction how to make Roast potato salad with red capsicum and saffron

  1. To make the dressing, combine vinegar, oil, chives, chilli and saffron in a bowl.
  2. Preheat oven to 200u00b0C. Place potato, capsicum and garlic in a large roasting pan. Drizzle with oil and sprinkle with sea salt flakes.
  3. Roast in preheated oven for 30 minutes. Remove capsicum and garlic, and place in a small heatproof bowl. Cover tightly with plastic wrap (this helps lift the skin) and set aside for 10 minutes.
  4. Roast potato for a further 20 minutes or until tender. Remove from oven.
  5. Peel capsicum. Remove seeds and membranes. Cut into thin strips.
  6. Squeeze garlic into dressing. Discard skins. Stir until well combined. Taste and season with sea salt flakes and pepper.
  7. Combine the potato, capsicum and dressing in a large serving bowl, and gently toss until combined. Set aside for 10 minutes to develop the flavours before serving.

Nutritions of Roast potato salad with red capsicum and saffron

calories: 247.365 calories
calories: 12 grams fat
calories: 2 grams saturated fat
calories: 26 grams carbohydrates
calories:
calories:
calories: 5 grams protein
calories:
calories: 1537.2 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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