Roast Potato Salad With Red Capsicum And Saffron
Sunday, September 27, 2020
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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
- 12 small about 1 2kg desiree potatoes unpeeled washed halved
- 1 large about 250g red capsicum
- 2 large garlic cloves unpeeled
- 2 tbsp olive oil
- 1 tbsp sea salt flakes
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 2 tbsp finely chopped fresh chives
- 2 fresh red birdseye chillies halved deseeded finely chopped
- 1 4 tsp saffron threads
- sea salt flakes freshly ground black pepper
The Instruction of roast potato salad with red capsicum and saffron
- to make the dressing combine vinegar oil chives chilli and saffron in a bowl
- preheat oven to 200u00b0c place potato capsicum and garlic in a large roasting pan drizzle with oil and sprinkle with sea salt flakes
- 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
- roast potato for a further 20 minutes or until tender remove from oven
- peel capsicum remove seeds and membranes cut into thin strips
- squeeze garlic into dressing discard skins stir until well combined taste and season with sea salt flakes and pepper
- 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
fatContent: 247 365 caloriessaturatedFatContent: 12 grams fat
sugarContent: 26 grams carbohydrates
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: n a
