Roast potatoes with corn salad. Add the corn, tossing together with the potatoes then return the baking pan to the oven. Spread on a parchment lined baking sheet in a single layer. Place corn on a separate baking sheet.; Place potatoes and peppers on middle rack, and the corn on the bottom rack.
Lightly smash garlic distribute cloves evenly through potatoes.
Drizzle liberally with olive oil and salt and pepper.
Roast until potatoes are cooked and crisp.
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Add the corn, tossing together with the potatoes then return the baking pan to the oven. Spread on a parchment lined baking sheet in a single layer. Place corn on a separate baking sheet.; Place potatoes and peppers on middle rack, and the corn on the bottom rack.
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Composition for Roast potatoes with corn salad:
- Give 700 g for red small potatoes par boiled.
- Prepare 1 tsp garlic powder.
- Provide 1 tsp salt.
- Need 1 tbsp of olive oil.
- Require 1 tsp - dried parsley.
- Prepare 1 lemon.
- Provide for For corn salad.
- Give 1 cup for boiled corns.
- Require 1 for cucumber chopped.
- Need 1 for tomato chopped.
- Need 1/2 cup for chopped mix salad leaves.
- Require 1 tsp salt.
- Prepare 1 tsp pepper.
- Provide 1 for lemon.
This Sweet Potato and Corn Salad is not only easy to put together but super healthy, with roasted sweet potatoes and corn, bell peppers and pumpkins seeds tossed in a Mexican crema sauce with fresh lime juice. This Roasted Potato Salad is the best of both the worlds. You get to it your good old creamy potato salad but the boiled potato is substituted with crispy roasted Potatoes. Roasted potato is then tossed with chopped onion, crispy bacon, chives.
Roast potatoes with corn salad making:
- Place the par boiled potatoes in baking tray.
- Drizzle olive oil, parsley, garlic powder, salt and squeeze a lemon.
- Toss all ingredients and bake for 15-20mins in a preheated oven at 170C or until potatoes are cooked.
- Place the boiled corns in a bowl, add in cucumbers, tomatoes and salad leaves.
- Add salt,pepper & squeeze a lemon. Serve with hot potatoes.
I have kept the dressing light and used sour cream and English mustard. This roasted corn and potato salad with green beans is the perfect thing for a late summer grill party. It pretty much goes with anything else you might serve at a BBQ, is easily transportable and can easily be made ahead of time. Late summer is a great time to take advantage of fresh corn. And roasting corn is so worthwhile.
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