What’s a potato’s favourite horror movie? ..... READY? GO! Answer in the comments 😁 Here’s the recipe to my Roasted Potato Salad while we wait. 2 lbs baby red potatoes, halved 3 cups frozen corn 1 red bell pepper, diced 1 orange bell pepper, diced 1 yellow bell pepper, diced 1/2 teaspoon cumin 1/2 teaspoon chili powder 1 tablespoon greek seasoning 2 teaspoons kosher salt 1 teaspoon pepper 3 tablespoons extra virgin olive oil DRESSING 1 tablespoon extra virgin olive oil Juice of 1/2 a lemon 3 tablespoons fresh parsley, finely chopped + extra roughly chopped to garnish 1️⃣ Preheat oven to 400˚F. 2️⃣ Toss potatoes, bell peppers, cumin, chili powder, Greek seasoning, salt, pepper, minced dill, and olive oil until coated in a bowl toss to coat. Spread the vegetables out into a single layer. 3️⃣ Put the pan on a middle rack in the oven and bake for 30 minutes. Remove, add the corn to the pan and place the mixture back in the oven and cook for another 10 minutes, or until potatoes are tender. 4️⃣ While the vegetables are roasting mix the dressing in a small bowl. 5️⃣ When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Garnish with some fresh parsley. #kitchenconfession #carbscarbscarbs #vegetarianrecipes #potatosald #roastedveggies #homemade #picnicinthepark #healthymeals #mealsmadeeasy https://www.instagram.com/p/CC91Zj9JK-l/?igshid=1p4m5m4fpcqs1
