This substantial salad is meant to be enjoyed warm or at room temperature. Cumin, cilantro, and jalapeño pepper give the salad a Latin flair. Serve in place of roasted potatoes with simply seasoned beef or chicken.
2 pounds small red potatoes, quartered
1 tablespoon extravirgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup finely chopped bottled roasted red bell peppers
3/4 cup (3 ounces) shaved Parmigiano-Reggiano cheese
How to Make It
Preheat oven to 375°.
Place potatoes in a 13 x 9-inch baking dish. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss well to coat. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes or until tender, stirring occasionally. Remove from oven; place potatoes in a large bowl. Add bell peppers and next 5 ingredients (through garlic); toss well to combine.
Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, cumin, and 1/8 teaspoon black pepper, stirring with a whisk. Drizzle dressing over potato mixture, and toss gently to coat. Sprinkle with cheese.