Friday Night Food Thing 3.3.06
Mediterranean Potato Salad
Preheat Oven to 425
You'll need for 8:
2 lb Baby Red potatoes, washed, dried, and quartered
1 Bunch of Fresh Asparagus (Or 1 lb Fresh Green Beans) cut into 1 inch sections
1 Sweat Onion, thinly sliced
small carton of cherry tomatoes, halved
one small jar pesto.
olive oil
Kosher salt
fresh ground pepper
Toss the potatoes and onions with olive oil. You want enough to coat, but not bathe. Sprinkle with salt (2 good pinches) and pepper, place in baking pan in oven for 15 minutes.
After 15 minutes, remove and add tomatoes and asparagus. Add another pinch of salt, stir, and return to oven for 15 more minutes.
Check the potatoes for doneness Should be with in 5 minutes of being done, but always check. How? Taste.
When done, pour the mix into a large bowl, and stir in half the pesto. This is one of those 'you be the judge' moments as to how much. Coat everything well and serve it up.
Cooking,Recipes
Preheat Oven to 425
You'll need for 8:
2 lb Baby Red potatoes, washed, dried, and quartered
1 Bunch of Fresh Asparagus (Or 1 lb Fresh Green Beans) cut into 1 inch sections
1 Sweat Onion, thinly sliced
small carton of cherry tomatoes, halved
one small jar pesto.
olive oil
Kosher salt
fresh ground pepper
Toss the potatoes and onions with olive oil. You want enough to coat, but not bathe. Sprinkle with salt (2 good pinches) and pepper, place in baking pan in oven for 15 minutes.
After 15 minutes, remove and add tomatoes and asparagus. Add another pinch of salt, stir, and return to oven for 15 more minutes.
Check the potatoes for doneness Should be with in 5 minutes of being done, but always check. How? Taste.
When done, pour the mix into a large bowl, and stir in half the pesto. This is one of those 'you be the judge' moments as to how much. Coat everything well and serve it up.
Cooking,Recipes
Posted by Surly Dave on
Thursday, March 2, 2006
