This hearty salad is perfect as a colourful side to your meal's main. Recipe and image courtesy of Live Well With Parkinsons in association with the Assistive Technology Clinic, the Jeff and Diane Ross Movement Disorders Clinic at Baycrest and George Brown College Center for Hospitality and Culinary Arts.
Directions for: Roasted Breakfast Potatoes with Tomato Salad
Ingredients
1 Tbsp (15 mL) baking soda
3 Russet potatoes, 1/2-inch diced
1 Tbsp (15 mL) paprika
1 tsp (5 mL) salt
1 Tbsp (15 mL) olive oil
1 red pepper, thinly sliced
1 red onion, thinly sliced
1 pint cherry tomatoes, cut in half
3 sprig basil leaves, chopped
1 Tbsp (15 mL) olive oil
salt and pepper, to taste
Directions
1. Preheat oven to 475F (240C). Line a large baking tray with parchment paper and set aside.
2. Bring a large pot of water to boil. Add baking soda and potatoes to the boiling water.
3. Allow water to return to a boil and cook for 2 minutes.
4. Drain potatoes and transfer to a mixing bowl. Add paprika, salt and 1 tablespoon (15 mL) olive oil. Mix until potatoes are evenly coated.
5. Toss potatoes with peppers and onions and place onto the prepared baking tray.
6. Bake for 10 minutes, flip potatoes using a spatula and return to oven for another 15 minutes.
7. You will know that they are finished when you can stick a knife into the potatoes very easily. Season with salt and pepper.
8. Mix tomatoes and basil together with remaining olive oil. Season to taste.
See more: Potatoes, Tomatoes, Side, Salad, Appetizer, Vegetables