Any kind of meat will taste good with this sauce or marinade. The longer the meat marinades, the more tasty it will be and it adds a lot of taste.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 red potatoes – unpeeled, scrubbed and cubed
- 2 red bell peppers
- 2 medium heads garlic
- ½ cup olive oil
- salt and pepper to taste
- ⅓ cup balsamic vinegar
- ⅓ cup olive oil
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Reviews
The pictures looks like the potatoes were cut. I left my whole and they were awesome!
Nice tangy flavor I mixed the oil balsamic and garlic in my food processor made the dressing nice and creamy. I served it with the kielbasa and Brussel sprout stir fry the paring was fantastic.
Yum!
use less oil & vinegar
I served this at a BBQ and everyone loved it. I don’t like peppers so I left those out… but it was still great without. 🙂
Wow WoW WOW…and this dish was way easy…I did two differences here though…instead of the peppers being done in the oven I actually put them out on the BBQ to be ready around the same time the potato’s were ready…Also I used new potato’s instead of the red potato’s (as those were looking right back at me) and I minced the garlic and had them roast on top of the potato’s…OMG it was amazing…this dish was fabulous and I will definitely make this a side dish I’d regularly do in the future.
oh my god these were the best potatoes. Made this serving size then went ahead and made a second batch for Easter. Simply amazing thank you.
We really enjoyed this. I used jarred peppers but it would have been great with fresh as well. Instead of the heads of garlic- I used already peeled roasted cloves. I didn’t really change anything- this was a great dish and very different in a good way. 🙂 I didn’t like it as much cold but my husband and kids did. I heated it back up and was great even the second day. Thanks for sharing- I will definitely make this again.
The flavor was wonderful. The only reason I didn’t give it a full rating is because its kind of a pain to make.
Tasty, but I halved the amount of oil (both times) and the balsamic to make it a little lighter.
I really liked this… left out peppers (although I think I would’ve liked them in hubby doesn’t like them) and added green onions at the end. I had 2 servings and couldn’t stop picking at them. If you like balsamic this is a great alternative to mayo based potato salad.
My husband and I LOVED this!! We ate it warm but I think it might be good cold too. The dressing is AWESOME! Will definitely be making this a part of our regular meal.
I really wish my kids had liked this better because I personally found this to be a delightful recipe for potatoe salad with ZIP and appeal. It made my mouth water just MAKING it… eating it was the reward. It doesn’t taste as wonderful after it sits overnight but as far as it goes when FRESH… out of this world!
Delicious! I used 1/4 cup each vinegar and oil for the dressing and it was perfect. I also used jarred peppers and fresh oregano from my garden.
I thought this recipe would be good because I like all the ingredients, but it was surprisingly unpleasant. Potatoes swimming in too-sweet sauce. I may try this again with a german potato salad type dressing. Thanks for the roasted red pepper and garlic suggestion. Those turned out great.
I love this recipe as written, but I also played with it a bit. I added a few cups of steamed, tender-crisp green beans and, like another reviewer, roasted a diced sweet onion with the potatoes. Yum!
Served as hot dish
NOT NORMALLY DELICIOUS!!!! This recipe was sooo good that my husband actually had to ask me to stop making it since I became totally and completely obssessed with it! Thanks for the recipe!!
Amazing recipe! Thank you. I was looking for a non-mayo potato salad, I made it exactly as written and it came out delicious.
everyone loves this recipe! i used 2/3c lite italian dressing (my husband doesn’t like balsamic and the dressing had the spices and red peppers in it already) and roasted garlic from the jar. we both hate regular potato salad so this is the ONLY one we serve at our cookouts.
Great Stuff. Tried it for my wife and kids – and they loved it. Can reduce the amount of oil. Will definitely make this for a party.