Southwest Roasted Potato Salad
Servings: 4
Calories: 280kcal
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 teaspoon cumin
- 1/4 teaspoon ancho chili pepper powder
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 1 tablespoon fresh dill minced (plus extra for garnish)
- 3 tablespoons olive oil
- Green onion thinly sliced (for garnish)
Instructions
- Preheat Oven: Set oven to 400°F.Season & Arrange Vegetables: On a sheet pan, toss the potatoes and bell peppers with cumin, ancho chili powder, salt, pepper, minced dill, and olive oil. Spread into a single layer, leaving space for the corn on the cob. Place the corn (with the husk on) in the empty space.Roast: Place the sheet pan on the middle rack of the oven and bake for 30 minutes.Remove Corn & Continue Roasting: Take the corn out and set it aside. Return the pan to the oven and roast for another 30 minutes, or until the potatoes are fork-tender.Prepare the Corn: While the potatoes finish cooking, remove the husk from the corn and slice off the kernels.Combine & Serve: Once the potatoes are done, remove from the oven. Stir in the roasted corn kernels and garnish with additional fresh dill and sliced green onions. Serve warm or at room temperature.
Notes
Make It Spicier: Add a pinch of cayenne pepper or smoked paprika for extra heat.
Serving Suggestions: This salad pairs well with grilled meats, tacos, or as a hearty vegetarian side dish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions: This salad pairs well with grilled meats, tacos, or as a hearty vegetarian side dish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.