Roasted Potato red pepper and garlic salad
- 2 lb
- red potatoes, cut into chunks
- large whole bulb of garlic
- 1/4 c
- chicken broth
- large sweet red pepper, cut into chunks
- snipped chives to taste
- 1/4 c
- balsamic vinegar
- 2 Tbsp
- olive oil
- 2 tsp
- 1/4 tsp
- rosemary, dried
- 1/2 tsp
FOR THE DRESSING
Oil a rimmed baking sheet with some olive oil.
Place it in the middles of your prepared pan cut side up/root side down.
Place the cut potatoes around the garlic bulb in the middle.
Remove potatoes from pan, but leave the garlic bulb on the pan.
Place the red peppers around the garlic bulb and bake for an additional 20 minutes, until the red peppers are slightly roasted and the garlic bublb is tender when pierced with a fork.
Allow garlic bulb to cool off until you can handle it. TO remove the roasted garlic, squeeze out each clove out of its "shell"
Put the garlic in a large bowl and smash it with a fork.
To the smashed garlic, add the dressing ingredients. Stir well to combine.