*  Exported from  MasterCook  *

                           ROASTED POTATO SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Barbecue                         Dressings
                Salads                           Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Red new potatoes -- washed &
     1/2   c            Red bell pepper -- diced
     1/4   c            Olive oil
   1 1/2   tb           Shallot -- minced
   1       t            Kosher salt
   1       t            Fresh thyme leaves
   1       t            Fresh rosemary leaves
   1       t            Fresh ground black pepper
   1       t            Paprika
     1/2   ts           Granulated garlic
   1       tb           Fresh lemon juice
   1       tb           Fresh parsley -- chopped

  Recipe by: Ed Kasky of Engine Co. No. 28, Los Angeles
  Preparation Time: 0:45 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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