Print
Email
Add a photo
Ingredients
- 120 pounds small red potatoes, 1/4'd
- 2.5 quarts olive oil
- 3/4 cup thyme, dried
- 28 pounds green peppers, cut into thin strips
- 28 pounds sweet onions, 1/2" julienne
- 14 pounds red peppers, cut into thin strips
- 2.5 cup white wine vinegar
- 1/2 cup salt
- 1/4 cup pepper
Directions
- Preheat the oven to 400 degrees F. Toss the potatoes with 1/2 of the olive oil and half the green herb. Place in a single layer in a roasting pan and roast for 15 minutes.
- Meanwhile, combine the green peppers and onion slivers with the remaining oil and half the remaining herbs. Add to the potatoes after 15 minutes, loosening the potatoes and stirring the mixture.
- Continue roasting, stirring occasionally, until the potatoes are browned and tender and the onion begins to caramelize at the edges, about 45 minutes.
- Spoon into a large bowl and let cool slightly.
- Combine the red pepper, vinegar, salt, pepper, and the rest of the herbs. Pour over the roasted vegetables and mix gently. Serve the salad warm, cold, or at room temperature.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 400 servings | |
| Calories 161 | |
| Calories from Fat 50 | 31% |
| Total Fat 5.7g | 7% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 153mg | 6% |
| Potassium 726mg | 21% |
| Total Carbs 25.75g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.87g | 3% |
| Protein 3.15g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
