Saturday, April 18, 2009

Roasted Potato and Asparagus Salad

I am a huge fan of potatoes, and the older I get, the more I love roasted ones, in particular. Once again, I had something in the fridge that I wanted to use before it went bad. This time it was asparagus. Goat cheese is always a welcome addition to anything around here. What resulted was a delicious side dish that I wish I had made more of!

Roasted Potato and Asparagus Salad
1 lb russet potatoes, cut into 1- 1 1/2 inch cubes
10-12 asparagus spears
2 jarred roasted red peppers, cut into long strips
1/4 cup goat cheese, crumbled
olive oil, salt and pepper
reduced balsamic dressing *see below*

Preheat the oven to 425. Line a baking sheet with foil and spray with cooking spray.
In a medium bowl, toss the potatoes with a teaspoon of olive oil, a little salt and pepper. Place on one side of the baking sheet and put in the oven for 20 minutes.
In the same bowl, toss the asparagus with a little olive oil, salt and pepper. Set aside.

Meanwhile, start prepare the dressing:
In a small saucepan, put 1/2 a cup of balsamic dressing over medium high heat and bring to a boil. Once boiling, reduce the heat to medium low and let bubble for about 5 minutes. You should have about 2 tablespoons. Remove from the heat and set aside to cool.

Once the potatoes have cooked 20 minutes, remove the pan from the oven. On the opposite side of the potatoes, place the seasoned asparagus. Return the pan to the oven and roast for an additional 7-8 minutes, or until the asparagus is just cooked and the potatoes are fork tender.

While the pan is in the oven, continue making the dressing:
To the reduced balsamic, add about 1/4 cup of olive oil. Whisk in salt and pepper to taste.

Once the potatoes and asparagus have cooked, remove from the oven and set aside to cool until ready to assemble.

To assemble the salad:
Cut the asparagus into thirds. In a medium bowl, add the potatoes, asparagus, and red pepper. Add the dressing and toss. Top with the goat cheese.

Serve at room temperature, enjoy!


5 Star Foodie said...

The potatoes sound yummy with asparagus and goat cheese! Wonderful potato salad!

Elra said...

Wow Amy, the balsamic reduction dressing sound wonderful!

Pam said...

Mmmm. This is my kind of dish. I love roasted potatoes and veggies and the balsamic reductions sounds so tasty. Great post!

Jen @ said...

This looks delicious. I love asparagus - I will give this a try!

phanitha said...

This looks fantastic...

Jennifer said...

This looks absolutely DELICIOUS!

The Blonde Duck said...

That's the tastiest use of leftovers I've ever seen!

Katherine Aucoin said...

I love roasted veggies and I love the yours. I'd love to find this on my plate and the balsamic reduction just makes you a total rock star!

Kerstin said...

Looks great - I love all the goat cheese! Roasted potatoes are so yummy. said...

Yum! I might have to give that a try with mozzarella! It looks amazing... and we LOVE asparagus around here.


The Blonde Duck said...

I'm so glad you like the Gift! It just tickles me to no end!

pvl said...

this sounds really delicious -- I'm making it right this moment. One question: why reduce a 1/2 cup of balsamic to 2 TB? Does this mellow it out alot? I'm using my "cheap" balsamic -- hopefully I am not just concentrating the not as good and mellow flavor?


Calm In The Kitchen said...

pvl: It should be fine...we don't use the good stuff around here very often so I think mine was totally generic. Reducing it makes it mellow, sweet, and thick!

I hope you enjoy it!

viagra online said...

Hello boys!!
That is the most delicious salad of Roasted Potato and love it because it looks very healthy. I would not change anything of the ingredients. thanks for the information.