Roasted potatoes, roasted corn , roasted red bell peppers and pancetta dressed with a light sherry vinaigrette and topped with a little crumbled blue cheese.
2 Tablespoons olive oil
1 lb. small red potatoes – quartered or cut into sixth’s if large
1 red bell pepper – seeded and cut into 1/2 inch dice
Fresh corn kernels cut from 2 ears of fresh corn
4 oz. uncooked pancetta cut into 1/4 inch dice (about 1 1/2 cup)
1/3 cup crumbled blue cheese
2 scallions, sliced into 1/4 inch slices (optional)
2 Tablespoons sherry wine vinegar
2 Tablespoons cider vinegar
2 teaspoon. Dijon mustard
1/3 cup olive oil
Salt and pepper to taste
Prep Time: 10min | Cook Time: 25min
Pre-heat oven to 400 °F.
Spray a rimmed sheet pan with cooking spray. Dump cut potatoes on sheet pan and spread out into a single layer. Drizzle with olive oil and season with salt and pepper.
Place in the oven and set timer for 15 minutes.
While potatoes are cooking, combine the vinegar, mustard and a large pinch of salt in a small bowl and whisk to combine. Add pepper and whisk to combine. Drizzle olive oil into vinegar mixture while whisking. Whisk until mixture is thoroughly combined. Taste and add more salt and pepper if needed. Set aside.
After potatoes have been in the oven for 15 minutes, add the red bell peppers and the pancetta. Cook for another 10 minutes and then add the corn.
Cook for an additional 10 – 15 minutes or until potatoes are golden and tender and vegetables have caramelized.
Remove pan from oven and drizzle the dressing all over. Using a spatula or a couple of spoons toss the potatoes, corn, peppers and pancetta so that they are evenly coated with the dressing. Sprinkle with the crumbled blue cheese and the scallions. Serve!
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