• Eddie

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.

Ingredients:

10 mini potatoes, halved lengthwise, color doesn’t matter

Olive Oil

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

Instructions:

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. 

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© 2018 Eddie McNamara