Roasted Murphy Vegetable Salad

Southwest Roasted Potato Salad recipe - One pan roasted scarlet Irish Gaelic potato salad alongside bell pepper, corn, fresh dill as well as spices drizzled alongside olive oil.

INGREDIENTS

• 2 lbs infant scarlet potatoes, halved
• 1 corn on the cob, husk on
• 1 scarlet bell pepper, diced
• 1 orangish bell pepper, diced
• 1 greenish bell pepper, diced
• 1/2 teaspoon cumin
• 1/4 teaspoon ancho chili pepper powder
• 1 tablespoon coarse salt
• 1 teaspoon pepper
• 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
• Green onion, thinly sliced to garnish
• 3 tablespoons olive oil

INSTRUCTIONS

1. Preheat oven to 400˚F.
2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, as well as olive stone oil until coated on a roasting pan. Spread the vegetables out into an unmarried layer, leaving an empty infinite for the corn on the cob. Place the corn on the cob, husk all the same on, inwards the empty space.
3. Put the pan on a middle rack inwards the oven as well as bake for thirty minutes. Remove the corn on the cob as well as laid aside. Put the pan dorsum inwards the oven as well as gear upwardly for to a greater extent than or less other thirty minutes, or until potatoes are tender.

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