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- January 23, 2021 at 7:05 am #596091
Mexican Sweet and White Potato Salad
1 red bell pepper
1/4 cup plus 2 tsp garlic-infused olive oil, divided
12-oz sweet potato
12-oz red potatoes with skin
1/2 tsp salt, divided
1 tsp fresh lime zest
1/4 cup fresh lime juice
1 tsp ground ancho chile
3/4 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp sugar
1/2 cup thinly sliced scallion greens
1/4 cup pumpkin seeds
3 tbs chopped cilantro
Roast the red pepper and the potatoes simultaneously. Place one rack in the bottom third of the oven and one in the top third of the oven and preheat oven to 450°. Line a large rimmed baking sheet and a small baking pan with foil.
Flatten bell pepper halves and place in small pan. Brush each half with 1/2 tsp of oil. Roast on the top rack of the oven until skin is blackened and pepper is soft, about 25 to 35 min, depending on how close the rack is to the top burner.
Remove from oven, carefully wrap the pan foil around pepper and let it steam for 10 min. Open the foil, peel off skin and cut pepper into 1 x ½- inch strips. Transfer to a large salad bowl.
Wash potatoes. Leaving the skin on, cut potatoes into 1 x 1 x 1/2-inch pieces. Place on the large baking sheet and drizzle with 1 tbs plus 1 tsp garlic-infused oil. Toss to coat with oil.
Sprinkle with 1/4 tsp salt and roast on the lower oven rack until potatoes turn medium golden to slightly dark brown, 13 to 15 min. Turn potato pieces over and roast on another side until medium golden-dark brown, about 10 more min.
Remove from oven. When cool enough to handle, add to the peppers in the salad bowl.
While the potatoes roast, in a small bowl, whisk together the lime zest, juice, 3 tbs oil, chili powder, cumin, smoked paprika, sugar, and the remaining 1/4 tsp salt. Pour this dressing over the potatoes and peppers in the salad bowl and mix to coat. Stir in scallions.
Allow salad to rest for about 20 min, stirring a few times as the potatoes absorb the dressing. Stir in cilantro and pumpkin seeds just before serving. Serve warm or cold. Serves 4
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