RED POTATOES & TOASTED VINAIGRETTE
(WITH LEEKS AND ROASTED NUTS)

Almonds are a great substitute for the hazelnuts, a great side dish with fish, or to top off a salad

SERVES: 4-8

 

Ingredients:

1 package of Fresh Sides Red Potatoes, skin on- “ no peeling required
(wedged, or sliced)

1-2 tablespoons of olive oil
2 cloves garlic, smashed
3 sprigs thyme (optional)
pinch of salt and pepper

1 cup sliced leek bottoms or ¾ cup of scallion bottoms

Vinaigrette

½ shallot, finely chopped
2 tablespoons cider vinegar
¼ cup hazelnut or olive oil
Salt and pepper to taste
1/3 cup roasted hazelnuts or almonds, roughly chopped

Preparation:

1. Open the re-sealable package of Fresh Sides Red Potatoes, cut potatoes in Wedges or slice, add olive oil, garlic, thyme sprigs, salt and pepper.

2. Place sealed bag on microwaveable plate and microwave for 6 minutes on high.

3. Using potholders, carefully remove plate from microwave.  Let rest for 1 minute.  Use the cool touch panels at the top and bottom of bag for safe handling. Carefully open the seal with a fork.

4. Remove the sprigs of thyme and discard.  Add the sliced leeks and microwave for additional 2 minutes.

5. Using potholders, carefully remove plate from microwave.  Let rest for 1 minute.  Use the cool touch panels at the top and bottom of bag for safe handling. Carefully open the seal with a fork.  Toss the potatoes together with vinaigrette in a bowl and serve.

This recipe was developed by Chef Camille Becerra is a NYC based chef and restaurateur known for incorporating the Latin spices of her heritage as well as her dedication to sourcing local quality and sustainable ingredients. She believes her approach to healthy applications and classic techniques lends itself to maximizing flavor.


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