Rosemary Roasted Potatoes and Pepper Salad
Delight in the vibrant flavors and comforting textures of this Rosemary Roasted Potatoes and Pepper Salad, perfect for your next gathering or as a delightful appetizer for any occasion. With tender baby potatoes, crisp bell peppers, and aromatic rosemary, this dish is not just visually appealing but also packed with a savory punch. Pair it with a refreshing Greek yogurt dip like tzatziki, and you’ve got a crowd-pleaser that is both satisfying and vegetarian-friendly.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (halved or quartered) | 300 grams |
| Red Bell Peppers (Capsicum, thinly sliced) | 2 |
| Garlic (grated or finely chopped) | 2 cloves |
| Extra Virgin Olive Oil | 2 tablespoons |
| Salt (coarsely pounded black pepper) | To taste |
| Rosemary | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 160 |
| Protein | 3g |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Carbohydrates | 18g |
| Dietary Fiber | 3g |
| Sugars | 1g |
| Sodium | 150mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
Instructions
1. Prepare Your Ingredients
To begin making the Rosemary Roasted Potatoes and Pepper Salad, gather all your ingredients. Having everything ready at hand will streamline the cooking process, making it more enjoyable and efficient.
2. Heat the Olive Oil
In a spacious wok, heat 2 tablespoons of extra virgin olive oil over medium heat. The wok is ideal for this recipe as it allows for even cooking and retains moisture, resulting in succulent vegetables.
3. Add Aromatics and Vegetables
Once the oil is hot, add 2 cloves of grated or finely chopped garlic and sauté for about 30 seconds until fragrant. Next, incorporate the thinly sliced red bell peppers and the quartered baby potatoes.
4. Season and Stir-Fry
Sprinkle salt generously over the vegetables and stir-fry them together. The salt helps to enhance the flavors while ensuring that the seasonings are evenly distributed. Cover the wok and reduce the heat to low. Allow the mixture to simmer, stirring frequently to ensure even roasting, for about 10 to 15 minutes.
5. Check for Doneness
After the initial cooking time, check the potatoes and peppers. The potatoes should be tender when pierced with a fork, and the peppers should be slightly wilted yet still vibrant in color.
6. Finish with Herbs and Spice
Once cooked through, sprinkle in 1 teaspoon of rosemary and coarsely pounded black pepper to taste. Stir well to combine and adjust seasoning as desired. Allow the dish to cook for an additional couple of minutes to let the flavors meld.
7. Serve and Enjoy
Transfer your delicious Rosemary Roasted Potatoes and Pepper Salad onto a serving platter. For an inviting presentation, serve with a few toothpicks on the side for easy picking.
Suggested Pairings
This salad pairs wonderfully with a Greek yogurt dip, such as tzatziki, adding a refreshing contrast to the roasted vegetables. For a complete appetizer spread, consider including another dish like Paleo Balsamic Mushrooms and serving everything with a glass of chilled wine to elevate your gathering.
Enjoy the colorful array of flavors in this easy yet sophisticated dish that captures the essence of Italian cuisine while appealing to both vegetarians and meat-lovers alike. Whether it’s a casual weeknight dinner or a festive gathering, this Rosemary Roasted Potatoes and Pepper Salad will undoubtedly be a hit!
