Side Dishes

RED POTATOES AND WILTED GREENS

Can be prepared in 45 minutes or less.

• 3/4 pound small red potatoes
• 1 tablespoon unsalted butter
• 1/2 tablespoon olive oil
• 1 small garlic clove, minced
• 4 cups packed beet greens, mustard greens, or
  Swiss chard (about 6 ounces), tough stems discarded
  and remainder washed well and dried
  

In a medium saucepan bring potatoes with enough salted
water to cover them by 1/2 inch to a boil
and simmer 15 minutes, or until tender. Drain
potatoes in a colander and when cool enough
to handle cut each potato in half.
In a heavy skillet heat butter and oil over moderate
heat until foam subsides and cook
potatoes, cut sides down, until golden, about 5
minutes. Loosen potatoes from bottom of skillet with a
metal spatula. Add garlic and cook, stirring,
until garlic is pale golden. Add greens
and cook, covered, 3 minutes, or until
greens are wilted.
Season mixture with salt and pepper and stir until
combined well.

Serves 2

Roasted Herb Potato Medley

current

• ½ cup olive oil
• ½ cup white balsamic vinegar or
  regular balsamic vinegar
  
• ¼ cup chopped shallots
• 5 teaspoons chopped fresh thyme or
  2 teaspoons dried
  
• 5 teaspoons chopped fresh rosemary or
  2 teaspoons dried
  
• 2 teaspoons fennel seeds, chopped
• 3 pounds medium-size red-skinned potatoes,
  each cut into 8 wedges
  
• 3 pounds medium-size Yukon Gold potatoes,
  each cut into 8 wedges
  

Preheat oven to 400º. Oil 2 large baking sheets. Whisk
oil, vinegar, shallots, thyme, rosemary and
fennel seeds in large bowl to blend. Add
potatoes. Sprinkle generously with salt and pepper.
Toss to coat. Using slotted spoon,
transfer potatoes to prepared sheets, spreading single
layer. Reserve oil mixture in bowl.
Roast potatoes until tender and golden, stirring and
turning potatoes occasionally, about 1 hour.
Return potatoes to reserved oil mixture in
bowl; toss. Transfer to bowl and serve.