Garlic potato and pepper salad

Recipe from: 10/22/1998 12:00:00 AM
Ingredients 7
Servings 6


  • 2
    baby potatoes, unpeeled and halved
  • 2
    red peppers, seeded and cut into finger-sized strips
  • 10
    whole cloves garlic, unpeeled
  • 50
    olive oil
  • 45
    balsamic vinegar
  • salt and freshly ground black pepper
  • 125
    fresh basil


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.

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