Roasted Potato Salad with Peppers and Parmesan

Ingredients

• 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
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced seeded jalapeño pepper (about 1 pepper)
• 2 teaspoons chopped fresh oregano
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. Preheat oven to 375°.
2. 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.
3. 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.