Roasted Potato Salad

Chef Remi

I love a good old potato salad, but when I was introduced to this roasted version, 'normal' potato salad no longer cuts it.

My 11 year old loves this, especially when there are leftovers! I warm this up and add some cheese, salsa and eggs, and roll it all up in a tortilla - her favorite burrito!

Category: Dinner

Preparation time: 10 mins

Cooking time: 1 hour

Total time: 1 hour 10 mins

Servings: 4

Your Ingredients

  • 2 pounds of baby red potatoes
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 3 tablespoons of olive oil
  • 1/4 teaspoon of ancho chili pepper powder
  • 1/2 teaspoon of cumin
  • 1 tablespoon of coarse salt
  • 1 teaspoon of pepper
  • 2 tablespoons of fresh dill
  • 1 corn on the cob
  • 3 tablespoons of green onion

N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.

 Chef Remi Measuring Spoons

How To Make Your Roasted Potato Salad:

  1. Preheat your oven to 400˚F.

  2. Halve your red potatoes, and dice your peppers using a sharp chef’s knife and wooden cutting board.

  3. In a roasting pan, place your potatoes, peppers, olive oil, ancho, cumin, salt and pepper.

  4. Using herbs scissors, snip 1 tablespoon of the dill directly on top, and toss through well.

  5. Make sure your vegetables are all on a single layer in the pan, leaving some space for your corn on the cob. Place the corn into the space with the husk still on.

  6. Place your roasting pan onto the middle rack of your oven and roast for 30 minutes.

  7. Take out your corn, and place the rest of the vegetables back into the oven and roast till the potatoes are tender enough to be pierced with a fork, about 30 minutes.

  8. In the meantime, get rid of the husk from the corn, and slice off the kernels using a sharp chef’s knife.

  9. Thinly slice your green onion using a precise paring knife.

  10. Take the roasting pan out of the oven, and stir in the corn kernels using a solid spoon.

  11. To garnish, top your potato salad with your green onion and, using herbs scissors, snip the remaining 1 tablespoon of the dill on top. Serve with serving tongs.

    Chef Remi Kitchen Tongs

Tools Used:

  • Measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • Herb scissors
  • Paring knife
  • 3pc spoon set
  • Kitchen tongs

 Free Chef Remi Digital Cooking Thermometer

The Chef Remi Herb Scissors are perfect for all your fresh herb snipping, mincing and chopping. With 5, razor sharp, stainless steel blades, it is much faster and more efficient than using a knife or single blade shears.

Plus the thermoplastic rubber handles, with moisture resistant finish, will give you the perfect grip, even with wet hands or slippery fingers.

Snip perfect amounts of mint, rosemary, sage, cilantro, parsley, basil, chives or any other herbs!

Add this indispensable kitchen tool to your collection today.

Chef Remi Herb Scissors

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4836 reviews
Cynthia Schmadeke said: 1/5

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good quality nice long handles value for money would recommend

Kimberly Jones said: My mom loves these meat claws

There very durable and cut right threw the meat highly recommended. My mom works with a church and I got them for her she use to use a knife which took her awhile to cut up 5 big pans of pork roast up she loves these claws she said it cut her prep time in half and it broke the pork up very easily she told me thank you and that she loved them. Thank you Chef Remi you made my mom's day.

C.D. said: Love them

I love these measuring spoons. There are plenty of sizes so I have one for all my needs. They are sturdy and I believe they will last a long long time. I ditched the ring that holds them together because it is not my thing but I know lots of people that like that.

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