posted by RisaG 08-25-100 6:03 PM
* Exported from MasterCook *
Roasted Red Potato Salad (adapted)
Recipe By : The Patron, Louisville, KY
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Salads
Amount Measure Ingredient -- Preparation Method
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2 lb. new potatoes (medium sized)
1/4 cup virgin olive oil
1/4 cup canola oil
4 cloves garlic -- minced
3/4 tsp. salt
pepper
1/2 cup snow peas -- blanched
1/4 cup chives -- in 1" pieces
1 tbsp. lemon zest
1 small handful Parmesan cheese -- shaved
Preheat oven to 350°F.
Cut potatoes into small pieces and spread in a oiled baking pan, in a single layer. Salt and pepper, sprinkle with a touch of oil, and roast for 1 hour, occasionally moving the pan and making sure the potatoes are not sticking and browning all sides. Remove from oven and let cool just a bit.
Meanwhile, combine snow peas, chives, lemon zest and Parmesan cheese in a small bowl. Combine with the warm potatoes, both oils, garlic, salt and pepper. Cool. Serve at room temperature.
NOTES : Original recipe was taken from Mary Engelbreit's Home Companion Magazine, June/July 2000 issue.