Baby Potatoes Three Ways

Baby Potatoes Three Ways

Now that you’ve got your main dish figured out it’s time to decide on complimentary side dishes. Everyone likes potatoes so I’ve put together three separate potato recipes to pair with whatever you’re main dish happens to be. 

Ham Potato Bites

INGREDIENTS

12 Baby Red Potatoes (About 1 Pound)

1 Tablespoon Olive Oil

1 1/2 Cups Diced Ham

1/4 Cup Chopped Pineapple

3 Tablespoons Chopped Fresh Chives

3 Tablespoons Chopped Cashews

Preheat oven to 425 degrees. Brush potatoes with olive oil to coat. Spread potatoes in shallow baking pan. Bake for 15 to 20 minutes or just until potatoes are barely tender. Do not overbake potatoes, as they will need to hold their shape. Remove from oven and cut each potato in half crosswise. Meanwhile, in a small-size bowl blend ham, pineapple, chives, and cashews. Using a melon baller (or spoon) gently scoop centers from cut side of potatoes. Leave at least 1/4 inch shell. Place removed potatoes into bowl, cover with plastic wrap, and place in fridge for a future use. We here at Tiny New York Kitchen never like to throw food away! Stand potato shells upright (you may need to cut a very small piece off bottom to make them stand upright). Take about 1 tablespoonful of ham mixture and place into each potato shell. Garnish with additional chives if desired. Serve immediately. Serves 4

Green Beans & Sundried Tomato Toss

INGREDIENTS

12 Baby Red Potatoes (About 1 Pound)

2 Cups Trimmed Fresh Green Beans (Cut Into 1 Inch Pieces)

1/4 Cup Sundried Tomatoes In Olive Oil (Drained & Chopped)

1/3 Cup Italian Salad Dressing

4 Cups Salad Greens

Bring large pot of salted water to boiling. Add potatoes and green beans. Cook, covered, for 10 to 12 minutes until tender. Drain. Return to pot. Add sundried tomatoes and salad dressing. Toss gently until well coated. Place salad greens in large serving bowl. Stir in potato and bean mixture. Serve immediately. Serves 4

Herbed Baby Potatoes

24 Baby Red Potatoes

3 Tablespoons Olive Oil

1 Tablespoon Balsamic Vinegar

1 Tablespoon Chopped Fresh Rosemary

1 Tablespoon Chopped Fresh Thyme

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Preheat oven to 425 degrees. Wash potatoes and pat dry. Place potatoes in 3 quart saucepan. Cover with water. Bring to boil and cook over medium heat for 10 minutes or until slightly tender. In roasting pan combine potatoes, olive oil, balsamic vinegar, rosemary, thyme, kosher salt and pepper. Toss to coat. Place in oven and roast for 20 minutes or until tender and golden brown. Stir once or twice during roasting. Remove from oven and transfer to serving bowl. Serve warm. Serves 4 to 6

© Victoria Hart Glavin