This roasted potato salad is equally delicious served hot or cold depending on what works best with your meal.
Last Thursday, my dad was visiting from Ohio (we haven’t seen him since the wedding over a year ago), so we hosted a big get-together with the whole family (my Dad, Amber, our five kids, plus my ex, her husband and their other three kids). The kids all wanted me to make my fried chicken, which I did, but I also needed to throw together some kind of vegetable dish, which I didn’t think about until we were at the grocery store that afternoon. I knew I wanted something that wouldn’t be too hands-on while it was cooking, because I was going to be busy making the chicken, so I decided to do a roasted root vegetable dish and just grabbed produce on a whim to be included.
The result was absolutely amazing. I served it as a hot side-dish with dinner that night, and also discovered the next day―due to being too lazy to warm up anything for lunch―that it performs just as well (maybe even better) as a cold potato salad.
- 2 medium yams
- 2 golden Yukon potatoes
- 2 red potatoes
- 4 carrots
- 1 red bell pepper
- 1 green bell pepper
- 1 head of broccoli
- 8-12 cloves of garlic
- leaves from 4-6 sprigs of fresh thyme (discard stems)
- 1 pinch of saffron
- 2 tbs salt
- 1.5 tsp course-ground black pepper
- 1/3 cup olive oil
Preheat the oven to 350°F.
Clean all vegetables, leaving the skins on the potatoes and carrots (but removing any “eyes”).
Chop potatoes and carrots into 1-2” chunks.
Remove stems and seeds from bell peppers and cut into 1/2” strips.
Cut broccoli into florets (discard or repurpose the larger stems).
Combine all ingredients except for the oil in a roasting pan, tossing to evenly distribute seasoning.
Add olive oil and toss to coat.
Roast in oven for 60-90 minutes until potatoes are fork-tender. Stir every 10 minutes during cooking to redistribute oil and seasoning that settles to the bottom of the pan.
Makes approximately 10 servings.