Wednesday, September 15, 2010

Notes from Nikki-Roasted Red Potatoes and Heirloom Tomato Salad

Roasted Red Potatoes, Vidalia Onions, and Green Peppers
This dish is a cousin of the more common "Home Fries". It is super easy to make... roasted in the oven, rather than fried in a pan. A crowd pleaser, for certain. We ate this with fried eggs as a breakfast-for-dinner treat.


3 pints new red potatoes, quartered
1 large vidalia onion, sliced
1-2 large, or 3-4 small green bell peppers, sliced
1-2 large cloves of garlic, minced
3-4 Tbsp olive oil
Sea salt
Fresh ground pepper
Handful of chopped, fresh parsley


Preheat the oven to 400.
Combine the potatoes, onion, garlic, sea salt, pepper, and olive oil in a large casserole dish.
Roast, tossing occasionally until the potatoes are firm tender.
Toss in the peppers and roast just a bit longer until the peppers are firm tender and roasted just enough.
Remove from oven, top with parsley, and serve.


Serves 6
Sliced Heirloom Tomoatoes with Rosemary Maple Balsamic Drizzle and Smoked Sea Salt


Sliced heirloom tomatoes

3-4 Tbsp extra virgin olive oil
1-2 Tbsp balsamic vinegar
1 Tbsp pure maple syrup
1/2 clove of garlic, smashed
1 long sprig rosemary, leaves only
Pinch of fresh ground pepper

Smoked finishing sea salt


Process the olive oil, vinegar, maple syrup, garlic, rosemary leaves, and pepper in a food processor until emulsified.
Taste and adjust seasoning to your liking.
Drizzle this magical mixture over the sliced tomatoes and top with smoked finishing salt.
(Try not to fight over the drippings leftover on the plate. ;-))

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