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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Saturday, June 26, 2010

RED POTATOES WITH CAPERS, TOMATOES, AND ONION (from Robin Miller Quick Fix Meals)


SERVES 6

Have you noticed that red potatoes run the gamut in terms of size these days? Some spuds are golf ball-size while others rival a large Idaho. Don't fret-buy what looks the freshest (or what you can buy in bulk). 

This is an excellent side for roasted meat dishes (chicken, pork, veal, beef) and is also tasty alongside eggs. 
•• 
9 small or 6 medium red potatoes, cut in half (or quartered if slightly bigger) 
3/4 cup drained capers 
3/4 cup diced ripe tomato 
1/3 cup minced red onion 
2 1/4 tablespoons olive oil 
1 1/2 tablespoons red wine vinegar 
1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried 
Salt and freshly ground black pepper 

Place the potatoes in a large saucepan and pour in enough water to cover by about 2 inches. Set the pan over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes. 

Drain and transfer the potatoes to a large bowl. While they are still warm, add the capers, tomato, onion, oil, vinegar, and thyme and toss to combine. Season to taste with salt and pepper. 

STORAGE SAVVY: 
You can make this dish up to 3 days in advance and refrigerate until ready to serve. Serve chilled, at room temperature, or warm (reheat in the microwave for 2 to 3 minutes on HIGH). 

Total Time: 18 minutes 
PREP TIME: 10 MINUTES 
ACTIVE COOKING TIME: 8 MINUTES 

TIME SAVER tip: 
Cut larger potatoes into 2-inch pieces to speed up your cooking time and to make them more bite-size. 

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