SOUTHWEST ROASTED POTATO SALAD

INGREDIENTS

• 2 lbs baby red potatoes, halved
• 1 corn on the cob, husk on
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 green bell pepper, diced
• 1/2 teaspoon cumin
• 1/4 teaspoon ancho chili pepper powder
• 1 tablespoon coarse salt
• 1 teaspoon pepper
• 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
• Green onion, thinly sliced to garnish
• 3 tablespoons olive oil

INSTRUCTIONS

1. Preheat oven to 400˚F.
2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.

INSTRUCTIONS

For full instructions you can go to : https://www.aberdeenskitchen.com

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