The Best Roasted Potatoes and Salad
You know the kind of jerk who wears a World’s Greatest Dad, or #1 Grandpa shirt? That dude has got a lot of nerve for wearing that like he’s some kind of bigshot. Anyway, Food52 had a recipe claiming to make The Best Pan Roasted Potatoes. That sounded like a challenge to me. I made them and they were awesome, but your boy could do better. The only thing I did was chill with the salt, add some flavor and stick it in the oven for 15 minutes to make it the world champion of (mostly) Pan Roasted potatoes.
10 mini potatoes, halved lengthwise, color doesn’t matter
Shake of Adobo
1/3 C pine nuts
2 Nectarines, diced
1, carrot cut into matchsticks (or grated)
2 C Kidney beans
4 oz spinach or baby kale or whatever green you like
½ C feta
Juice of one lemon
salt and pepper to taste
1-Set a frying pan up over medium heat. Pour in enough olive oil to cover the bottom. When it ripples, you’re ready to do this thing.
2- Shake some Adobo over your potatoes, flip them around to distribute evenly, then (carefully) place face down in the hot oil.
5- Meanwhile, assemble the salad. In a large bowl, combine the greens, nectarines, beans, carrots and feta cheese
4- Let them fry for 10 minutes. Flip them, lower the heat a little and do 10 minutes with the skin side down.
5- Meanwhile, preheat oven to 400F. And when the 10 minutes are up, add the pine nuts to the pan and stick it in the oven for 15 minutes.
6- Transfer the hot potatoes from the oven to the salad bowl. Squeeze a lemon, give it a glug of olive oil and some salt and pepper.