2 pounds tiny baby potatoes sliced in half
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
SALAD INGREDIENTS:
6 cloves of garlic minced
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped chives
1/4 cup finely chopped Italian parsley
Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to coat the potatoes well. Roast 30 minutes. Remove from the oven and stir. Roast another 15 minutes until the potatoes are lightly browned and crisp. Transfer the potatoes to a medium size bowl. Whisk together the garlic, vinegar, oil, salt, and pepper in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with chives and parsley and toss well. Serve hot or at room temperature. QUICK AND EASY DINNER OPTION: Slice 12-16 ounces Kielbasa sausage very thinly. Warm 1 teaspoon olive oil in a large skillet over medium high heat. Add the sausage and saute for 5-6 minutes until lightly browned and slightly crisp. Add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature.