Tuesday Menu – Asian Grilled Chicken, Asparagus Sauté, Salt ‘n’ Vinegar Potatoes
Local Produce – Fingerling Potatoes
I didn’t see any asparagus at my market this weekend, but maybe others have been able to get some locally. I’m hoping for next week!
Salt ‘n’ Vinegar Potatoes
Adapted from Everyday Food v82
1 – 1 ½ pounds of Fingerling Potatoes
Course salt
2 T olive oil, divided
¼ cup cider vinegar
Sea salt
In a medium pot bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer for 20 minutes, until potatoes are tender when pierced with a fork. Drain.
I let the potatoes cool and pulled out a cutting board for each of my kids, and let them make fists and pound the potatoes. Great Fun! They loved being involved in making dinner and it was a great job for them.
You could mash them with a fist or pounding tool while still hot. The original recipe suggests doing this in a towel.
Preheat oven to 450 degrees.
Brush a rimmed baking sheet with 1 T of olive oil. Place crushed potatoes on sheet and brush with remaining 1 T of olive oil. Bake for 35 minutes, flipping halfway through.
Remove from oven, toss with vinegar and season with sea salt.
NOTE: malt vinegar was called for in the original recipe, just didn’t have any on hand. I bet it would be very good.
Local Produce – Fingerling Potatoes
I didn’t see any asparagus at my market this weekend, but maybe others have been able to get some locally. I’m hoping for next week!
Salt ‘n’ Vinegar Potatoes
Adapted from Everyday Food v82
1 – 1 ½ pounds of Fingerling Potatoes
Course salt
2 T olive oil, divided
¼ cup cider vinegar
Sea salt
In a medium pot bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer for 20 minutes, until potatoes are tender when pierced with a fork. Drain.
I let the potatoes cool and pulled out a cutting board for each of my kids, and let them make fists and pound the potatoes. Great Fun! They loved being involved in making dinner and it was a great job for them.
You could mash them with a fist or pounding tool while still hot. The original recipe suggests doing this in a towel.
Preheat oven to 450 degrees.
Brush a rimmed baking sheet with 1 T of olive oil. Place crushed potatoes on sheet and brush with remaining 1 T of olive oil. Bake for 35 minutes, flipping halfway through.
Remove from oven, toss with vinegar and season with sea salt.
NOTE: malt vinegar was called for in the original recipe, just didn’t have any on hand. I bet it would be very good.
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