Established in 2006 as a Community of Reality

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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Potatoes with Olives and Sun-Dried Tomatoes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Potatoes with Olives and Sun-Dried Tomatoes Empty Potatoes with Olives and Sun-Dried Tomatoes

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

    Potatoes with Olives and Sun-Dried Tomatoes Img21l
    Potatoes with Olives and Sun-Dried Tomatoes
    Potatoes with Olives and Sun-Dried Tomatoes Translucent
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    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.






    • 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

    Potatoes with Olives and Sun-Dried Tomatoes Wine-pairing-icon-red

    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.
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