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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Garlic Roasted Potatoes With Sautéed Peppers

Roasted Potatoes With Red Peppers And Garlic (1)

I think it’s just the English in me that always wants to make roasted potatoes. My Garlic Roasted Potatoes With Sautéed Peppers are so delicious you’ll want seconds. Let me show you how easy this dish is to make.

Garlic Roasted Potatoes (1)

Garlic Roasted Potatoes (2)

Roasted Potatoes

Roasted Potatoes With Red Peppers And Garlic (4)

Roasted Potatoes With Red Peppers And Garlic (6)

Roasted Potatoes With Red Peppers And Garlic (9)

Roasted Potatoes With Red Peppers And Garlic (1)

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: large mixing bowl, 2 rimmed baking sheet pan, 12-inch sauté pan

Ingredients:
3 pounds of small white potatoes, quartered
1 red bell pepper, diced
1 orange bell pepper, diced
1/4 cup plus 2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
6 cloves of garlic, minced
2 tablespoons of fresh rosemary, minced

Directions:
Preheat oven to 400-degrees F.
Cut the potatoes in quarters, smaller ones in half, and mince the garlic. Place the potatoes into a large mixing bowl with olive oil, Kosher salt, fresh ground black pepper, and minced garlic, toss until potatoes are coated really well.  Transfer the potatoes to two baking sheets divided equally and spread out into one layer. Roast the potatoes for 45 minutes to 1 hour.

Important: Fifteen (15) minutes into the roasting process, using a spatula, move the potatoes around to prevent them from sticking to the pan. Flip the potatoes twice more during cooking in order to ensure they brown evenly on both sides.

While the potatoes are roasting, dice the bell peppers. Heat 2 tablespoons of olive oil in a large sauté pan on medium-high heat. Add the diced peppers to the pan and cook for 3 to 5 minutes or just until soft.

Turn the oven off.
Remove the potatoes from the oven, add the sautéed bell peppers, divided equally, to each pan of roasted potatoes. Sprinkle the freshly chopped rosemary over all the potatoes.

Note: If you need to keep the potatoes warm, place them back into the hot oven until you’re ready to serve.

 

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Farro With Cranberries, Pineapple, And Pistachios

Farro is a food composed of the grains of certain wheat species. If you love barley you’ll definitely love Farro. Farro has a slightly nuttier flavor with a chewy texture that’s really delicious.  If you’re one that doesn’t/can’t eat sweets, for one reason or another, this dish will satisfy all those cravings. The natural sweetness in dried fruit once rehydrated is super intense.

Prepared similar to pasta, Farro is cooked in water until tender, or if you prefer, Al Dente. Farro With Cranberries, Pineapple, And Pistachios give a slightly sweeter take on the many traditional recipes that are available.

Cranberry, Pineapple, And Pistachio Farro (2)

Cranberry, Pineapple, And Pistachio Farro (4)

Cranberry, Pineapple, And Pistachio Farro (3)

Cranberry, Pineapple, And Pistachio Farro (5)

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 2 to 4 servings
Equipment: 3-quart sauce pot

Ingredients:
1 cup of uncooked Farro, drained and rinsed
1 tablespoon Kosher salt
3 cups of unsalted vegetable broth (or water)
1/4 cup dried cranberries
1/4 cup dried pineapple
1/8 cup of pistachios, roughly chopped
1 tablespoon of fresh basil, finely julienned (substitute fresh mint)

Directions:
In a large saucepot on medium heat, place 1 cup of farro with 3 cups of unsalted vegetable broth and the dried fruit. Bring to a low boil and season with Kosher salt. Cook for 25 to 30 minutes, until al dente. When the farro is done, drain any excess liquid that may remain. Add the chopped pistachios and fresh basil, stir to combine. Transfer to a large serving bowl.

Serve warm or at room temperature.

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Pesto Potato Salad

Warm-Red-Potato-Salad (1)

This Pesto Potato Salad requires no mayonnaise so it travels well. As a side dish with chicken, pork, or beef it’s perfect. The fresh basil pesto in this Pesto Potato Salad adds so much flavor. The sweet multi-colored bell peppers add a burst of color. A few really good ingredients make this potato salad a winner.

I’m never shy about taking help from the grocery store. You can now find fresh basil pesto in the refrigerated section of your grocery store, where they display the fresh pasta and marinara sauce. This pre-made fresh basil pesto is a huge time saver. Add basil pesto to warm potatoes and they’ll soak up all those delicious flavors.

Mini Sweet Bell Peppers

Warm-Red-Potato-Salad

Yields: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 10-12 minutes (depending on potatoes and size, time may vary slightly)
Total Cook Time: 25-27 minutes
Equipment: cutting board, chef’s knife, 6-quart stockpot, strainer, large mixing bowl. spatula or long-handled spoon, plastic wrap.

Ingredients:
2 pounds of red bliss potatoes, quartered (waxy potatoes work best)
1/2 cup finely diced red onion
1 cup of multi-colored mini sweet bell peppers, finely diced (red, yellow, and orange)
1 7-ounce container, Rana fresh basil pesto (found in the refrigerated section by the fresh pasta)
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper

Directions:
Wash and scrub the potatoes from any grit. Cut them into large, bite-sized chunks. transfer the potatoes to a large stockpot. Add enough cold water to cover the potatoes by 1-inch.

Bring the water to a simmer over medium-high heat. Adjust the heat to keep the water at a gentle simmer. Add a good sprinkling of Kosher salt. Cook until the potatoes are tender all the way through when pierced with a fork, 10-12 minutes. Exact cooking time depends on the size of your potato chunks and the type of potatoes.

Drain the potatoes, then return them to the same pot they were cooked in. Do not set the pot back on the heat. Let any water that may be on them evaporate from the hot pot, about 1to 2 minutes.

In a large mixing bowl add the diced red onion, diced sweet bell peppers. Next, add the cooked, still very warm, potatoes, Kosher salt, and black pepper. Start with half the prepared pesto, using a rubber spatula, toss gently to combine. If more pesto is needed, add an extra tablespoon at a time toss to combines.

 

 

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