As much as I love a good potato salad, sometimes you gotta mix it up. Something tasy, something fresh, somethingย easy. And there's nothing easier than a one pan meal right?? So here come's Southwest Roasted Potato Salad!
Easiest salad ever. No boiling, no mashing, nada. OH and healthy. Olive oil instead of mayo really helps with calorie count (if you're counting ๐ ). Toss the veggies and olive oil together on a roasting pan, spread into a single layer and leave an empty space to put the corn on the cob. Aaaand roast. 30 minutes, remove the corn, another 30 minutes, top with fresh herbs and done. Like I said, Southwest Roasted Potato Salad = easiest salad ever.
Notice how all of that was done on one pan? Excellentmetoo. Massive one pan fan here! I'm certainly not going to say no to less clean up.
Oh and ps. Have Southwest Roasted Potato Salad leftovers? Perfect. Warm them up the next morning with some eggs, cheese, salsa and a tortilla to make a delicious breakfast burrito. Maybe throw some avocado in there too because yuuuummm ????????.
Southwest Roasted Potato Salad
- Total Time: 1 hour 10 mins
- Yield: 4 1x
Description
Sheet pan roasted red potato salad with bell pepper, corn, fresh dill and spices drizzled with olive oil.
Ingredients
- 2 lbs baby red potatoes, halved
- 1 corn on the cob, husk on
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- ยฝ teaspoon cumin
- ยผ teaspoon ancho chili pepper powder
- 1 tablespoon coarse salt
- 1 teaspoon pepper
- 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
- Green onion, thinly sliced to garnish
- 3 tablespoons olive oil
Get Recipe Ingredients
Instructions
- Preheat oven to 400หF.
- Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a sheet pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
- Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
- While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
- When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.
- Prep Time: 10 mins
- Cook Time: 1 hour
Dan says
I loved those potatoes. They were delightful, and really kicked this dish up a notch.
Spacicca says
This was an amazing summer side dish, served with a grilled flank steak. presentation is fabulous. This will be a staple side instead of the standard potato.
Nancy says
Is this supposed to be served hot or cold?
Aberdeen says
You can serve it either way!
Charlene says
Could I make this with frozen corn on the cob? This looks so good but corn on the cob isn't really in season right now.
Anu says
Looks really really tasty. I'm a big fan of one pot/pan recipes too. All that washing up later gets so easy.
Katrina Weiss says
This is so delicious! I made it with fresh corn, potatoes, and dill from a nearby produce auction and peppers (mostly green) from my garden. I love this salad, and will definitely make more often!
Karla says
This is the second time I've this yummy salad and each time there is nothing left. One of the most requested dishes. And it's great to take to potlucks and parties. Thanks for sharing this delightfully yummy salad.
Karen Brotherton says
Hi Karla, any tips for making a large batch for a party?
Bernadette says
Can you make this ahead of time? Is it served chilled or warm?
Aberdeen says
It can be served either way; make ahead and chill or cook up right before and serve warm!
Abby says
This looks delicious! Can't wait to try it
Thanks*
natalie says
Put this on our menu for this week. Can't wait to try it! Although, now that we're heading into the winter months, if I can't find corn on the cob, what would you recommend I substitute it with? Frozen?
Aberdeen says
That's great! No worries, frozen corn kernels would be a perfect substitute. Make sure to defrost them first and you'll be good to go.
Christine White says
I'm doing low fat vegan eating and this recipe looks amazing. I think it would work without the oil, but I think I'd have to par boil the spuds then bake. I'll let you know if it turns out as good as yours looks LOL for those that don't cook with oil. thanks for sharing this recipe.
Yvonne says
Does it say a tablespoon of salt? That seems like a lot
Aberdeen says
Yup! 1 tablespoon coarse salt, I use kosher salt. If you think that's too much for you, go ahead and use less when you cook it up and then add some later to taste if you find it needs more.
Tisha Rawls says
These were SO good!! What a hit at my house. I did the recipe just like it called for except I had chopped poblano and not bell. Next time I may even throw in some mushrooms! Thanks for sharing, it's a keeper!
Aberdeen says
Thank you Tisha!
Alisa Ewert says
Well, This is great and I need to know if you have any Dish which I recommend for summer and in Hot places.
Gigi Clark says
Like WOW, I'm speechless I have no words to describe how delicious this is. I'll definitely try this first.
Karla says
My go to for potlucks. Always goes fast even when doubling. Every time I get invited I'm always asked to make this. Love this recipe.
Madeline says
Do you have nutrition information for this?
Aberdeen says
I don't sorry!
Gina F. says
Wow! This was a really fine dish. I plan to take it to every upcoming event. My only adjustment was to add red onion. I had purchased husked corn so I added the corn after 30 minutes. This was a hit for my Memorial Day meal.
Joanne says
This recipe sounds wonderful. I plan to make it tomorrow.
Lindsay says
Hi there! Is "ancho chili pepper" a powder, flake, or an actual fresh pepper? Thank you! Making this tonight!
Aberdeen says
Hi Lindsay!
It's ancho chili pepper powder, which can also be easily subbed with regular red chili powder if it ends up being hard to find :-).
Lindsay says
This turned out AMAZING. Thank you so much! I added the juice of one fresh lime just because I love it.
Bryn says
Do you generally serve hot or cold? I know you said either will work...but ...
Aberdeen says
I've served it both ways ๐ it's up to your personal preference.
Mark98 says
Hi, do you allow guest posting on aberdeenskitchen.com ? ๐ Please let me know on my e-mail
Judy says
This is an awesome double duty recipe! I sauted it in a cast iron skillet the next day. I had made a double batch for a potluck but ended up with quite a bit left over. I'm not a cold potato fan so I was looking for a way to use the leftovers. Sauteing it brought out the spicy aspect of the dish and was great with an egg.
Maggie Andreani says
This was amazing! A keeper for sure. Thanks!
Janet Fazio says
Finally tried this last night. Everyone loved it (including me). This is a definite keeper!
Angela says
We are a plant-based family and I double this delicious recipe for an amazingly easy weeknight dinner! I've made this recipe several times and it's always a huge hit! No matter how much I make, there are never any leftovers. THANK YOU for posting this!
Aberdeen says
Of course!! I'm so happy you and your family are enjoying the recipe ๐
Johna says
Yummy! Made this for a Labor Day cookout and it was a big hit. Will definitely mark it again.
Victoria says
Making this this evening so looking forward to it. Wish I could add picture it looks so pretty before it cooks hope it tastes as good!
Erin says
So simple, yet so good!
Lester says
THanks for sharing this wonderful recipe. I made it once and will make it again for thanksgiving ๐
I do have one little question, is this dish any of the following ?
Gluten-free
Vegetarian
Vegan ?
Asking because folks will be asking me those questions this Thursday and I would like to pretend to know what I am talking about ๐
Pls keep up the awesome work and thanks again !
Aberdeen says
Hi Lester! I'm SO sorry I didn't get back you last week, holidays are so crazy busy! For future reference, this salad is indeed gluten-free, vegetarian, AND vegan :-). I hope you enjoyed it!
See Quinn says
So easy to make and so delicious. Love that the potatoes and veggies are cooked together instead of separately.
Barbara Alfeo says
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Aberdeen says
So glad you liked it! Absolutely, thank you for asking ๐
Kelly Farwell says
This is happening TONIGHT! I can't WAIT!
Lisa says
This recipe was a HUGE HIT at a cook-out we hosted. It has now become one of my go to side dishes, as it pairs well with many things.
Aberdeen says
Awesome! I'm so glad you all enjoyed it ๐
Karen Wilson says
This is absolutely delicious!!! I have made this recipe multiple times for my family and guests. Everybody loves it and asks for the recipe!
Aberdeen says
Thank you so much ๐ !!!
Kim says
So delicious. I used the baby potato medley for more color. This was a hit all summer and requested at every BBQ.
Aberdeen says
So glad it was a hit! Great idea about using the potato medley for more color ๐๐ป.
Crissy says
Yum! This was a great side dish, we loved it. I would add more spice next time, it didn't really come through for me. I only added about 2 tsp of salt and it was still way too much. For me, 1 tsp would be perfect for next time. Looked so pretty on the plate. Will definitely make again! Thanks!
Aberdeen says
You're so welcome! Definitely adjust the recipe to your personal tastes, so glad you enjoyed it :-).
Patricia says
soooo good!!! I made this for my lunch today (added a few tomatoes to it and a bunch of different bell peppers) and it was amazing!!!!
Aberdeen says
Thank you! So happy you liked it ๐.
Janet Fazio says
This is always a crowd favorite. I made it last night for a potluck BBQ. Everyone loved it!
Regina says
Made this using a defrosted ear of corn since we are in late fall here & followed another poster's suggestion of adding the cob after the initial 30 mins & it came out perfectly. I used regular Chili powder that I had on hand. My husband & I loved this recipe! The potatoes were perfect. I told my husband that it was a deconstructed Western Omelet & he agreed. Would be lovely w/scrambled tofu or eggs as suggested. Hard to keep our hands off of the baking sheet as the dish was cooling, so delicious! Will definitely make again & love the suggestions of tomatoes/salsa & avocados. Thinking of bringing it to my office pot luck in 2 wks! Great recipe, thanks for sharing! Found this thru "Yup It's Vegan!" one pot recipes search.
Kathy J says
Making this tonight for our Daniel fast, looks delicious. Can I add rosemary instead of dill?\
P,S, Made the portobello mushroom fajitas the other night, they were a giant hit! So very yummyI
Lori says
Family favorite! Very good flavor.
Aberdeen says
Thank you so much!
Peter Crocker says
Can't wait to try this!
Aberdeen says
Let me know what you think!
Tansie says
This looks amazing! Iโm making it tonight and if itโs a hit (which it sounds like it will be) Iโm making it again on Mothers Day. Thanks for sharing!
Aberdeen says
You're so welcome!
Patricia Meta says
Hi any suggestions if you wish to substitute dill? Thanks looks yummy and can't wait to make it.
Dayna says
So this is called, roasted potato salad, but you don't actually roast it-you bake it in the oven, correct??
Thanks
Karen says
This was a huge hit at our BBQ, thanks for the simple and deleesh recipe! I was worried there wouldn't be enough seasoning but it was perfect although I cut back a little on the kosher salt. We cooked 2 ears of corn on the grill (husks on) instead of roasting with veggies in the oven and it was just the right amount. Definitely will be making this again.
Linda says
Hello,
I see that this yields 4 servings. Can you give me an estimate of how much a serving is?
Ashlynn says
Can we get nutrition facts Please
Laurie says
Can I get nutrition info. Please and thank you.
james says
Thanks for the recipe.
https://restaurantthatdeliversnearme.website/
JoDee says
Iโm not usually a fan of bell peppers, but the pictures of this dish looked so good I decided to try it anyway. Iโm so glad I did! Itโs delicious!
Rachelle says
This dish was delicious! The only change I'd make would be to put the peppers in the oven for only 30 minutes instead of a full hour because they got a little burnt, but that could just be because of my oven. Other than that, my husband and I both loved it!
Carol Berghorst says
This is one of our favorite recipes! Every time I make this, people ask for the recipe! My daughter says the same thing! And it can easily be served room temperature so it is great for picnics. Thanks Aberdeen!๐๐
Serena says
Finally made this recipe over the weekend and it's definitely our new favorite potato salad. And can we talk about that easy prep?? Amazing. We doubled it for a crowd and it was a hit with everyone. โ๏ธ