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Рецепт Two Summer Favorites: Panzanella Salad and Crispy Smashed Roasted Potatoes
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Ингредиенты
- 3 cloves
- oven to 350°. Heat ¼ cup of the oil and butter together in a large ovenproof
- slice in half. For larger tomatoes, core and slice into medium cubes. Put
- tomatoes in a large bowl, add vinegar and remaining ¼ cup oil, then season to
- 12 to 15 baby red or yellow potatoes
- (about 1-1/2 oz. each;
- 1/2 to 2 inches in diameter)
- 1/2 cup extra-virgin olive oil or
- melted duck fat or butter
- Boil
- the potatoes:
- 1. Put the potatoes in a large saucepan
- (preferably in one layer) and cover with at least an inch of water. Add 2 tsp.
- kosher salt to the water. Bring the water to a boil over high heat, reduce to a
- simmer, and cook the potatoes until they are completely tender and can be
- Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over
View Full Recipe at CHEWING THE FAT
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