tablespoon olive oil over fingerling potatoes in the bowl. Season with
ver high heat. Add smashed fingerling potatoes and cook until crispy and
In a 4 quart saucepan, place potatoes, 1 t. salt and enough water to cover; heat to boiling over high heat. Reduce to low and cover to simmer 10-12 minutes until done. Drain.
In a medium serving bowl, whisk, vinegar, olive oil, sesame oil 1/4 t. salt until blended. Stir in red pepper, green onion, jalapeno and cilantro into the dressing.
When the potatoes are cool enough to handle, cut in half lengthwise. Add to the dressing and toss.
Serve with Recipe #128623.
erving.
Assemble:
Cut potatoes lengthwise into 1/8-inch
Wash/scrub the fingerling potatoes and boil, unpeeled, for 12
Scrub the potatoes and cook in boiling water
aking sheet, toss together the potatoes, oil, salt, and pepper. Roast
Place the potatoes in a large saucepan of
Preheat oven to 425 degrees.
Place potatoes in a bowl and drizzle with olive oil. Sprinkle with salt and pepper and rosemary leaves.
Toss well to coat.
Place on a baking sheet in the oven for 30 minutes.
Preheat oven to 400\u00b0F.
Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes. Combine salt, pepper, thyme and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
Remove from oven, and serve hot with additional seasoned salt on the side.
elly-roll pan.
Bake potatoes at 425\u00b0 for 30
Potatoes -- I prefer to cut them
f boiling, salted water, cook potatoes until tender, about 10 minutes
colander.
While the potatoes are cooking, puree half of
Preheat oven to 425\u00b0.
Wash potatoes in cool water, pat dry, and brush with olive oil.
Place potatoes in a glass baking dish.
Sprinkle with salt and pepper and bake in center of oven for 20 minutes or until golden brown and tender. (Mine took longer.)
Remove from oven, and with a knife cut an X on the top of each potato.
Gently squeeze sides of potatoes until centers spread out to form a small well.
Stuff a small amount of blue cheese, bacon and green onion into the well of each potato.
Serve immediately.
elted, add the shallots and potatoes, season with salt and pepper
In a large pot, combine the salt, water, and potatoes and bring to a boil.
Cook until the potatoes are fork-tender, about 25 to 30 minutes.
Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. The salt crystals will form on the outside of the potatoes.
Serve as is, or with butter, pepper, chopped scallions, or Parmesan cheese.
nd peel.
Meanwhile, place potatoes in med saucepan. Cover with
simmer, and top with fingerling potatoes. Season all vegetables generously with
Stir in broth, cream, and potatoes.
Cover, turn heat to