Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Potatoes with Olives and Sun-Dried Tomatoes

Share
avatar
Lobo
Moderator
Moderator

Posts : 21707
Thanked : 1006
Join date : 2013-01-12

Potatoes with Olives and Sun-Dried Tomatoes

Post by Lobo on Tue 19 Jan 2016, 12:55 am


Potatoes with Olives and Sun-Dried Tomatoes

Be the first to Write a Review
Prep Time: 7 minutes
Cook Time: 20 minutes
Servings: 4
Refrigerating the cooked potatoes helps to firm them up so they won't fall apart when you fry them.



  • Printer Friendly Version






  • 452

Ingredients:


  • 2 lb. small red-skinned potatoes
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. extra-virgin olive oil
  • 3/4 cup pitted and halved Kalamata olives
  • 1/2 cup drained oil-packed sun-dried tomatoes,
      cut into 1/4-inch slices
  • 12 fresh basil leaves, torn


Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Al-Cantàra Muddichi di Suli, Terre Siciliane from our Wine Club.

Directions:

Put the potatoes in a pot and add cold water to cover the potatoes by 1 inch. Season generously with salt and bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are just tender, about 15 minutes.

Using a slotted spoon, transfer the potatoes to a baking sheet and let cool for about 45 minutes, then refrigerate until they are cold and slightly firm, about 1 hour.

Cut the potatoes in half. In a large sauté pan over medium-high heat, warm the olive oil until just smoking. Arrange the potatoes, cut sides down, in the pan in a single layer and cook until golden brown, 2 to 3 minutes. Using tongs, turn the potatoes, cut sides up, and cook until the skins are lightly golden, 2 to 3 minutes more.

Add the olives and sun-dried tomatoes and stir, being careful not to break up the potatoes. Add half of the basil, season with salt and pepper and stir to mix. Transfer to a warmed serving dish or platter and garnish with the remaining basil. Serve immediately.
Williams-Sonoma Kitchen.

    Current date/time is Fri 24 Mar 2017, 10:59 am