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Warm Roasted Potato, Pepper & Herb Salad

Prep 15 min Cook 10 min Difficulty 2/5

Warm roasted potato, pepper & herb salad with garlic paste, rosemary, parsley, and leafy greens. Quick, flavorful side or light vegetarian main.

Ingredients

  • 2 pcs red bell pepper
  • 1 bulb garlic
  • 1 sprig rosemary
  • 1 bunch parsley
  • 300 g roasted potatoes
  • 4 cups leafy greens

Instructions

  1. Preheat oven to 220°C (430°F) and halve the red peppers, seeds removed.
  2. Toss pepper halves with a drizzle of oil, salt, and pepper and roast skin-side down until blistered, about 20–25 minutes.
  3. Wrap the whole garlic bulb in foil with a drizzle of oil and roast alongside peppers until soft, about 20–25 minutes.
  4. Let peppers cool slightly, then peel off skins and slice into strips.
  5. Squeeze roasted garlic cloves from their skins and mash into a paste.
  6. Chop rosemary finely and roughly chop parsley.
  7. Warm the roasted potatoes in a skillet with a little oil until heated through and slightly crisped.
  8. Add mashed garlic and rosemary to the potatoes, tossing to coat and heat for 1–2 minutes.
  9. Combine warm potatoes, roasted pepper strips, parsley, and leafy greens in a large bowl.
  10. Dress with olive oil, a squeeze of lemon or vinegar, salt, and pepper; toss gently and serve warm.

Why this recipe works

Search intent: how to make a warm potato pepper herb salad

A simple, flavorful warm salad featuring roasted potatoes, peppers, garlic, and herbs. Easy to pull together and great for weeknights.

Should I skin the peppers before assembling the salad? Roast peppers until blistered, then skin and slice to release their sweetness.
Do I need to mash the garlic? Yes, roast the garlic and mash into a paste to coat the potatoes for maximum flavor.
What dressing is best for this salad? Dress the warm salad with olive oil, lemon or vinegar, salt, and pepper for balance.

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