Roasted Potato Salad with Peppers and Parmesan

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon olive oil extravirgin divided
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.5 cup green onions thinly sliced
• 0.5 teaspoon ground cumin 
• 2 tablespoons jalapeno minced seeded ( 1 pepper)
• 2 teaspoons oregano fresh chopped
• 3 ounces parmigiano-reggiano cheese shaved
• 2 pounds potatoes red quartered
• 1 cup bottled roasted bell peppers red finely chopped
• 0.5 teaspoon salt divided

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 37
2. Place potatoes in a 13 x 9-inch baking dish.
3. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss well to coat. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 30 minutes or until tender, stirring occasionally.
4. Remove from oven; place potatoes in a large bowl.
5. Add bell peppers and next 5 ingredients (through garlic); toss well to combine.
6. Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, cumin, and 1/8 teaspoon black pepper, stirring with a whisk.
7. Drizzle dressing over potato mixture, and toss gently to coat.
8. Sprinkle with cheese.