Roasted mixed potato and peanut salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Potatoes; any variety |
| 1 | kilograms | Sweet potato |
| 20 | Cloves garlic | |
| 1 | Spanish onion; minced | |
| 1 | small | Red chillies; minced (1 to 2) |
| ½ | cup | Fresh herbs of your choice - eg.; parsley, dill, |
| ; coriander, chives or a mixture | ||
| 2 | cups | Roasted peanuts |
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | Balsamic vinegar |
| Salt and freshly ground pepper to taste | ||
Directions
Peel and cut the vegetables into large chunks. Toss with 2 tablespoons olive oil and place in a large baking dish with the garlic cloves.
Season to taste with salt and pepper to taste and bake at 220c. for about 1 hour or until the potatoes tender and golden around the edges.
Remove from the oven and keep warm. Mix the Spanish onion and minced chilli with the fresh herbs and combine with the roasted potatoes.
Whisk the remaining 4 tablespoons olive oil with the Balsamic vinegar and toss with the potato mixture. Add the peanuts, toss once more and serve.
I like to garnish with some reserved peanuts and whole coriander leaves.
Converted by MC_Buster.
Per serving: 2417 Calories (kcal); 85g Total Fat; (30% calories from fat); 38g Protein; 390g Carbohydrate; 0mg Cholesterol; 169mg Sodium Food Exchanges: 23½ Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.