*  Exported from  MasterCook II  *
 
                            Roasted Potato Salad
 
 Recipe By     : Ed Kasky of Engine Co. No. 28, Los Angeles
 Serving Size  : 100  Preparation Time :0:45
 Categories    : Diner And Grill                  New American Cuisine
                 Salads And Dressings             Healthy And Hearty
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   33 1/3  pounds        red new potatoes -- washed & quartered
    2 1/8  quarts        red bell pepper -- diced
    1 1/8  quarts        olive oil
    1 1/2  cups          shallot -- minced
      1/3  cup           kosher salt
      1/3  cup           fresh thyme leaves
      1/3  cup           fresh rosemary leaves
      1/3  cup           fresh ground black pepper
      1/3  cup           paprika
    2 3/4  tablespoons   granulated garlic
    1 1/8  cups          fresh lemon juice
    1 1/8  cups          fresh parsley -- chopped
 
 STEP ONE:
 Preheat oven to 400 degrees.
 
 STEP TWO:
 Heat the olive oil in a cast-iron skillet and add the potatoes and salt.
 Toss to coat the potatoes well and place in the oven until they are
 slightly soft (approximately 20 minutes). Add the diced peppers, shallot,
 thyme, rosemary, black pepper, paprika, and garlic and toss well again to
 coat the potatoes evenly. Return the pan to the oven until the potatoes
 are soft when pierced with a sharp knife (approximately 10 to 15
 minutes.)
 
 STEP THREE:
 Remove the potatoes from the oven and transfer to a mixing bowl with a
 slotted spoon and toss well with the lemon juice and parsley. Adjust the
 salt and black pepper. (For a zestier salad, 1/2 teaspoon cayenne can be
 added.) Serve warm or at room temperature the same day. This salad does
 not save well.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Nutr. Assoc. : 0 0 0 0 1326 0 0 161 0 0 0 1038