Yes you can make this tasty earls style side at home! Its simple & delicious and is sure to please any crowd! With Roasted Potatoes & corn, red peppers, bacon bits, parmesan cheese & green onions all in a tasty dressing. This recipe is great for a potluck, BBQ, with ribs or really anything!
INGREDIENTS
2 bags of Rainbow color or regular Baby Potatoes, rinsed & sliced in half or more if needed
OR
7-9 Good size Red skin Potatoes, washed & chopped
2-3 tbsp Olive Oil
1 tsp Salt & Pepper, each
1/2-3/4 cup Frozen Corn
1 Red Pepper, diced
½ cup Bacon Bits
½ cup Parmesan Cheese
3 Green Onions, diced
Dressing:
1/3 cup Mayonnaise
1/3 cup Sour Cream or Plain Yogurt
2-3 tbsp Olive Oil
½ Lemon, juiced
2-3 cloves of Garlic, pressed
1 tbsp Fresh Parsley, chopped fine or 1 tsp Dry works too
½ tsp Thyme
½ tsp Salt & Pepper, each
INSTRCUTIONS
Begin by preheating your oven to 400F & preparing 2 baking sheets with parchment paper. Then rinse whichever type of Potato you are using and chop accordingly. If you are using the baby potatoes most will only need to be chopped once or twice. If you are doing larger red skin potatoes, slice a few times in half and then split them into easy stacks turn and slice into long fingers, then turn and chop into cubes.
Toss the potatoes into a large metal mixing bowl and add in the olive oil and salt & pepper. Toss to evenly cover. Pour evenly between the two baking trays you have already prepared. Place in the oven and roast for about 25 minutes until potatoes just begin to become tender. Sprinkle the frozen corn between both trays of potatoes and roast for another 15-20 minutes until both are perfectly tender and roasted golden brown.
Pour the roasted potatoes and corn into a salad bowl and add in the diced red pepper, bacon bits, parmesan cheese and green onions.
To make the dressing:
Measure out listed ingredients in a small bowl, using a small whisk or fork blend until nicely combined. Pour over assembled salad and mix thoroughly. Serve this salad warm & enjoy!
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