Garlicky Roasted Potato Salad
When you're craving a comforting side dish, look no further than this garlicky roasted potato salad. The star of the show is the crispy, golden brown potatoes, which are tossed in a flavorful blend of garlic, olive oil, salt, and pepper. But it doesn't stop there! Red onion and bell pepper add a touch of sweetness and crunch, while fresh parsley brightens up the dish with its vibrant color and peppery flavor. This salad is incredibly versatile, too—you can serve it warm or at room temperature, making it perfect for any occasion. So grab a fork and dig in—this potato salad is sure to become a family favorite.
The origins of potato salad are shrouded in mystery, but it's believed to have originated in Germany in the 18th century. The dish quickly became popular throughout Europe and eventually made its way to the United States in the 19th century. Over the years, potato salad has evolved into a regional favorite, with countless variations depending on the ingredients and preparation methods. This particular recipe is inspired by the classic German potato salad, but with a few modern twists. The addition of roasted red bell pepper and fresh parsley gives the dish a vibrant color and flavor profile that's sure to impress your guests.
Garlicky Roasted Potato Salad Garlicky Roasted Potato Salad Garlicky Roasted Potato Salad Garlicky Roasted Potato Salad
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 lbs baby potatoes, halved
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 red onion, thinly sliced
  • 1 red bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the halved baby potatoes with 2 tbsp of olive oil, minced garlic, salt, and pepper.
  3. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.
  4. In a separate pan, sauté the red onion and red bell pepper with the remaining olive oil until softened.
  5. Transfer the roasted potatoes to a serving bowl and add the sautéed vegetables.
  6. Sprinkle fresh parsley on top and toss gently to combine.
  7. Season with additional salt and pepper if needed.
  8. Serve warm or at room temperature. Enjoy!
Why It Works
  • Roasting the potatoes gives them a crispy, golden brown exterior while keeping the interiors tender and fluffy.
  • Sautéing the red onion and bell pepper caramelizes the sugars in the vegetables, adding a touch of sweetness and depth of flavor.
  • Fresh parsley adds a bright, herbaceous flavor that balances out the richness of the potatoes and vegetables.