This warm roasted potato salad has a light (mayo-free!) lemon and olive oil dressing, with lots of flavor from fresh roasted red pepper and salty feta cheese
2 lbs. yellow potatoes
1 red bell pepper, chopped
1 small onion, chopped
2 tablespoons cooking oil safe for high heat (I use avocado oil)
1 1/2 teaspoons salt
1 teaspoon black pepper
4 cloves garlic, peeled
1 tablespoon lemon juice (from approx. 1/2 lemon)
1/2 cup crumbled feta cheese
Optional: 2 tablespoons chopped fresh parsley
Prep Time: 10min | Cook Time: 50min
Preheat oven to 400°F.
Wash and scrub potatoes, and then dry. Cut each potato into eighths (or more for large potatoes).
Line baking sheet with parchment paper. Place potatoes on baking sheet, and add chopped pepper and onion. Drizzle with olive oil and toss with salt and pepper. Add whole peeled garlic cloves on top of potatoes.
Bake for 60-70 minutes, until potatoes are soft and starting to crisp. Remove from oven. Using the back of a fork, mash roasted garlic cloves into a paste. Squeeze lemon juice over potatoes and add feta cheese. Add fresh parsley, if using. Toss potato salad together and transfer into a medium serving bowl and enjoy while warm.
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