Chili Roasted Potatoes in a Roasted Scallion & Sweet Pepper Vinaigrette
3 Large Russet Potatoes
1 Tbsp. Chili Powder
3 Mini Sweet Peppers
1 Bunch Green Onions, root end removed
Sea Salt / Black Pepper
1 Tsp. White Vinegar
Fresh Parsley - Garnish
Preheat oven to 425 F
Halve the potatoes lengthwise twice and chop each quarter into 3 chunks. Place the potatoes on a baking sheet and coat them in EVOO. Season generously with sea salt and black pepper as well as the chili powder. Toss the potatoes once more to coat them thoroughly.
Bake 30 – 35 minutes flipping occasionally for even cooking / browning.
When the potatoes reach the 15 minute mark, place the green onions and sweet peppers on a small baking sheet and dress them in oil and sea salt / black pepper. Place them in the oven to bake 10 – 12 minutes until onions are wilted and peppers have cooked.
Take the onions and peppers (tops removed) and transfer them to a blender along with some of the oil from the tray. Add the vinegar and a pinch of sea salt. Begin blending and add EVOO if needed to smooth everything out.
Remove the potatoes from the oven and transfer them to a medium sized mixing bowl, Dress them with the roasted onion / pepper vinaigrette. Toss them to coat them evenly. Taste and adjust salt / pepper to taste.
Garnish with fresh parsley. ENJOY!
Pairs Well With
I love the flavour of roasted scallions. It just so happens I also had an abundance of sweet peppers on hand so I whipped up a quick dressing and tossed some beautiful potatoes in it!