Chili Roasted Potatoes in a Roasted Scallion & Sweet Pepper Vinaigrette
INGREDIENTS
- Cooking Time: 30 - 35
- Servings: 2 - 3
- Preparation Time: 15
- 3 Large Russet Potatoes
- 1 Tbsp. Chili Powder
- EVOO
- 3 Mini Sweet Peppers
- 1 Bunch Green Onions, root end removed
- Sea Salt / Black Pepper
- 1 Tsp. White Vinegar
- Fresh Parsley - Garnish
DIRECTIONS
- 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!