Yield: 12 Servings
|3 pounds||Red Potatoes; Small, Skinned|
|\N \N||Salt; To Taste|
|1 tablespoon||Olive Oil; *Note|
|\N \N||Freshly Ground Black Pepper; To Taste|
|2 mediums||Orange Zest; **Note|
*NOTE: Original recipe used 3 T olive oil **NOTE: Zest from 2 med orange, cut into fine julienne strips Preheat oven to 375F. In a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer until the potatoes are just tender, about 20 min. Drain and pat dry with paper towels. Spread the potatoes in a large flame-proof roasting pan, add the olive oil and stir well to coat. Season with salt and pepper. Roast in the oven for about 20 min, stirring often, until lightly browned and very tender.
Meanwhile, bring a small saucepan of water to a boil. Add the orange zest and boil for 2 min, then drain and rinse with cold water. Drain on paper towels. Just before serving,s et the roasting pan over moderate heat. Add the orange zest to the potatoes and cook, stirring often, until the zest is slightly softened, about 5 min. Season with salt and pepper and serve.
Make Ahead: The boiled potatoes can be refrigerated for up to 2 days.
This was very, very good!! Quick and easy too.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 77⅕, Fat 1.2g, Carb 15.6g, Fib 1.4g, Pro 1.8g, Sod 5mg, CFF 13⅗%.
Recipe by: Food & Wine, 10/97
Posted to Digest eat-lf.v097.n326 by Reggie Dwork <reggie@...> on Dec 25, 1997