Recipe - Roasted Mixed Potato And Peanut Salad

1 kg Potatoes; any variety
1 kg Sweet potato
20 Cloves garlic
1 Spanish onion; minced
1 small Red chillies; minced (1 to
2)
One half cup Fresh herbs of your choice
eg.; parsley, dill,
; coriander, chives or a
mixture
2 cup Roasted peanuts
6 tablespoon Olive oil
2 tablespoon Balsamic vinegar
Salt and freshly ground
pepper to taste

Peel and cut the vegetables into large chunks. Toss with 2 tablespoons
olive oil and place in a large baking dish with the garlic cloves.

Season to taste with salt and pepper to taste and bake at 220c. for about 1
hour or until the potatoes tender and golden around the edges.

Remove from the oven and keep warm. Mix the Spanish onion and minced chilli
with the fresh herbs and combine with the roasted potatoes.

Whisk the remaining 4 tablespoons olive oil with the Balsamic vinegar and
toss with the potato mixture. Add the peanuts, toss once more and serve.

I like to garnish with some reserved peanuts and whole coriander leaves.

Converted by MC_Buster.

Per serving: 2417 Calories (kcal); 85g Total Fat; (30% calories from fat);
38g Protein; 390g Carbohydrate; 0mg Cholesterol; 169mg Sodium Food
Exchanges: 23 One half Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit;
16 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.