[Ian]

Roasted Potato Salad with Peppers and Parmesan


Ingredients:

2 pounds small red potatoes, quartered
1 tablespoon extravirgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup finely chopped bottled roasted red bell peppers
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeno pepper (about 1 pepper)
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shaved Parmigiano-Reggiano cheese


Cooking Instructions:

1. Preheat oven to 375 degrees.
2. Place potatoes in a 13x9-inch baking dish. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon black pepper. Toss well to coat. Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 30 minutes or until tender, stirring occasionally. Remove from oven; place potatoes in a large bowl. Add bell peppers and next 5 ingredients; toss well.
3. Combine two teaspoons oil, 1/4 teaspoon salt, cumin, and 1/8 teaspoon black pepper, stirring with a whisk. Drizzle dressing over potato mixture, and toss gently to coat. Sprinkle with cheese (serving size: about 2/3 cup salad and 2 table spoons cheese).


Calories: 202
Fat: 6.4 g (2.7 g saturated fat)
Protein: 8.5 g
Carbohydrates: 27.6 g
Fiber: 3.3 g
Cholesterol: 10 mg
Iron: 1.6 mg
Sodium: 552 mg
Calcium: 194 mg


Source: Cooking Light: Annual Recipes 2006. Ed. Heather Averett. 1st printing. Birmingham: Oxmoor House, 2005