Garlic potato and pepper salad

Name: Garlic potato and pepper salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 2.00 kg baby potatoes halved; 2.00 red pepper julienned; 10.00 garlic whole cloves, unpeeled; 50.00 ml fresh chillies 573; 45.00 ml vinegar balsamic; sea salt and freshly ground black pepper; 125.00 ml fresh basil

6 servings

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By Food24 November 03 2009

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Ingredients (7)

2.00 kg	baby potatoes — halved
2.00	red pepper — julienned
10.00	garlic — whole cloves, unpeeled
50.00 ml	fresh chillies — 573
45.00 ml	vinegar — balsamic
	sea salt and freshly ground black pepper
125.00 ml	fresh basil

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Method:

Preheat the oven to 220 ºC and brush a large baking sheet with oil.
Arrange the potatoes, peppers and garlic on the baking sheet and pour over the oil. Mix and roast on the centre or bottom rack of the oven until golden brown and cooked, about 35 minutes.
Transfer to a mixing bowl and drizzle with the balsamic vinegar. Remove the garlic if preferred and press out the paste. Add the paste to the potatoes or serve on slices of toast. Season the potatoes generously with salt and black pepper and add the basil leaves just before serving. Serve the salad at room temperature.
Serves 6.