INGREDIENTS

INSTRUCTIONS

*NOTE: Original recipe used 3 T olive oil
**NOTE: Zest from 2 med orange, cut into fine julienne strips
Preheat oven to 375F. In a large saucepan, cover the potatoes with cold
water, add salt and bring to a boil over moderately high heat. Reduce the
heat to moderately low and simmer until the potatoes are just tender, about
20 min. Drain and pat dry with paper towels. Spread the potatoes in a large
flame-proof roasting pan, add the olive oil and stir well to coat. Season
with salt and pepper. Roast in the oven for about 20 min, stirring often,
until lightly browned and very tender.
Meanwhile, bring a small saucepan of water to a boil. Add the orange zest
and boil for 2 min, then drain and rinse with cold water. Drain on paper
towels. Just before serving,s et the roasting pan over moderate heat. Add
the orange zest to the potatoes and cook, stirring often, until the zest is
slightly softened, about 5 min. Season with salt and pepper and serve.
Make Ahead: The boiled potatoes can be refrigerated for up to 2 days.
This was very, very good!! Quick and easy too.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 77.2, Fat 1.2g, Carb 15.6g, Fib 1.4g, Pro 1.8g, Sod 5mg, CFF
13.6%.
Recipe by: Food & Wine, 10/97
Posted to Digest eat-lf.v097.n326 by Reggie Dwork <reggie@reggie.com> on
Dec 25, 1997

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