Roasted Potato Salad With Barbecue Dressing Eric Kim. Reprinted with permission from In My Kitchen by Deborah Madison, copyright © 2017. Browse and save the best fingerling potatoes recipes on New York Times Cooking. Put out vinegar or lemon quarters for those who wish a little more acid. Remove the foil and bake another 10 minutes, or until the potatoes are done. Drizzle a little oil over the potatoes, cover with foil, and bake for 25 minutes. Cover the potatoes with the remaining onions and wiggle in the rest of the thyme, olive, and capers. Cover with the potatoes and the remaining tomatoes and tuck in the remaining slivers of garlic. Spread half the onions, the minced tomato cores, and half of the larger pieces of tomato, garlic, olives, capers, and thyme branches in the dish. Turn off the heat, add the lemon zest, and season with salt and pepper. Cook, tossing them in the pan, until they begin to soften in colour, after about 5 minutes. When it’s hot, add the onions along with the dried thyme and fennel seeds.
Warm half the olive oil in a skillet set over medium-high heat. Halve them crosswise and gently squeeze out the seeds, then cut the walls into large pieces. Step 4ĭrop the tomatoes into the same pot for about 10 seconds, then remove them to a bowl of water and peel off the skins. When the boil returns, cook for 4 minutes, then scoop the potatoes out and set them aside in a strainer. Article content Step 3Īdd 1 tablespoon (15 mL) of salt, then the potatoes. This advertisement has not loaded yet, but your article continues below. If any are a lot larger than the rest, slice them in thirds so that the pieces are more or less the same size. Wash the potatoes, then slice them in half lengthwise. ROASTED TOMATOES AND FINGERLING POTATOES WITH THYME, OLIVES, AND CAPERS Serves: 4 vegan and gluten-freeġ lb (450 g) fingerling potatoes, more or less the same size Sea salt and freshly ground pepper 3 good-sized ripe tomatoes 2 tbsp (30 mL) olive oil 1 large red or yellow onion, sliced about 1⁄4 inch (6.5 mm) thick 1⁄4 tsp (1 mL) dried thyme 1⁄2 tsp (2 mL) toasted fennel seeds 4 thin strips of lemon zest (removed with a vegetable peeler, then slivered) 3 cloves garlic, peeled and thinly sliced 1⁄2 cup (125 mL) olives (Niçoise, kalamata, or your favourite), pitted and halved 2 tbsp (30 mL) capers 12 thyme branches Red wine vinegar or 1 lemon, quartered Step 1 Article content In My Kitchen features more than 100 recipes, some new and others revised to better reflect how Madison cooks today.
0 kommentar(er)
