Recipe: Roasted Potato Salad with Bell Peppers, Roasted Corn and Tomatoes

ROASTED POTATO SALAD WITH BELL PEPPERS, ROASTED CORN AND TOMATOES

1 ear fresh corn
1/4 cup plus 1 teaspoon extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 cups red, yellow or orange cherry tomatoes (or combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 small cloves garlic, finely chopped
1 recipe simple roasted potatoes (recipe follows)
3 tablespoons red wine vinegar

Position rack in center of oven and preheat to 450 degrees F.

Remove husk from corn and put on small baking sheet. Drizzle 1 teaspoon oil onto corn and rub over kernels. Sprinkle with kosher salt and pepper. Roast, turning cob occasionally, until kernels are light brown in a few spots, about 20 minutes. Let corn cool. Cut kernels from cob.

Add corn, tomatoes, red, green and yellow peppers, onion, basil and garlic to roasted potatoes. Toss gently.

Whisk remaining 1/4 cup oil and 3 tablespoons vinegar together and add to salad. Toss again. Season with kosher salt and pepper, to taste. Serve immediately.

Tip: Roast corn while roasting potatoes.

SIMPLE ROASTED POTATOES

2 pounds small red-skinned potatoes (or small Yukon Gold), washed and cut into 3/4-inch chunks
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Position rack in center of oven and preheat to 450 degrees F.

Spread potatoes on heavy baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon kosher salt and several grinds of pepper. Roll potatoes around to coat evenly with oil. Spread potatoes in single layer, preferably with cut side down.

Roast until tender when pierced with fork, 20-30 minutes. Potatoes should be browned on sides touching the pan.

Loosen potatoes from pan and transfer to large serving bowl to be tossed with salad ingredients and dressing. They can be tossed while still warm or at room temperature.

Source: Fine Cooking Magazine, September 2006