Let's Dish With Linda Lou

Where You Taste The Love

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 Roasted Potatoes With Sautéed Peppers are so delicious you’ll want seconds. Let me show you how easy this dish is to make.

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Roasted Potatoes With Red Peppers And Garlic (10)

Garlic Roasted Potatoes (1)

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Roasted Potatoes

Roasted Potatoes With Red Peppers And Garlic (2)

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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 into quarters, the 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 the minced garlic, toss until the potatoes are coated really well. Transfer the potatoes to two rimmed baking sheets pans, 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 between the two pans. Sprinkle the freshly chopped rosemary over all the potatoes. Transfer to a large serving bowl. These are my Roasted Potatoes With Sautéed Peppers.

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

My Organic Hanging Herb Garden

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Farro With Cranberries, Pineapple, And Pistachios

Farro With Cranberries, Pineapple, And Pistachios (2)

Farro With Cranberries, Pineapple, And Pistachios (1)

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Farro (2)

Pineapple chunks

Cranberries And Pistachios

Agave Nectar, Honey, and Granulated Sugar

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Sweet Basil (2)

Basil

Farro With Cranberries, Pineapple, And Pistachios (4)

Farro With Cranberries, Pineapple, And Pistachios (1)

Farro With Cranberries, Pineapple, And Pistachios (2)

Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepan, mesh sieve, chef’s knife, large mixing bowl

Ingredients:
1 1/2 cups of Farro, rinsed and drained
4 cups of water
1/2 cup of *Agave nectar dark amber (liquid measure)
1/4 teaspoon of Kosher salt
1/2 cup of pineapple tidbits, drained (Dole pineapple tidbits in 100% pineapple juice)
1/4 cup of pistachios, roughly chopped
2 tablespoons of fresh basil leaves, julienned

Directions:
Place 1 1/2 cups of Farro in a mesh sieve, rinse and drain. In a saucepot on medium-high heat add in the 4 cups of water salt, dried cranberries, and *Agave nectar. Give that a good stir before adding in the rinsed and drained Farro. Stirring occasionally to prevent and Farro from sticking together, bring the Farro up to a boil. Reduce the heat to low heat, cover, cooking for 25 to 30 minutes. Pour the cooked Farro through a mesh sieve again draining off any remaining liquid.

Next, transfer the Farro into a large bowl. Add the pineapple chunks, roughly chopped pistachios and fresh basil, toss to combine.

Ladle a good helping of my Farro With Cranberries, Pineapple, And Pistachios into a porcelain serving bowl. Serve warm or at room temperature.

*Agave nectar: Agave is a natural sweetener that comes in dark or light amber.

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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

Mini Sweet Bell Peppers (2)

Red Potatoes

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Red Onion

Warm Red Potato Salad (2)

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Sweet Basil (2)

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Prep Time: 15 minutes
Cook Time: 10 to 12 minutes (depending on potatoes and size, time may vary slightly)
Total Cook Time: 25 to 27 minutes
Yields: 6 to 8 servings
Equipment: cutting board, chef’s knife, 6-quart stockpot, strainer, large mixing bowl. spatula or a 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, store-bought fresh basil pesto (found in the refrigerated section)
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
Basil for garnish

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 fresh ground 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 or two, toss to combine. Garnish with fresh basil.

You can serve my Pesto Potato Salad warm or at room temperature.

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