Herbed potatoes PDF Print E-mail

Herbed Potatoes (Batatas con Louro - Portugal)

1 1/2 pounds new potatoes
6 bay leaves
2 tablespoons olive oil or vegetable oil
2 tablespoons butter or margarine
1/2 teaspoon salt
Dash of pepper

Pare a narrow strip around center of each potato. Heat 1 inch salted water to boiling. Add potatoes and bay leaves. Heat to boiling; reduce heat. Cover and cook until potatoes are tender, 20 to 25 minutes; drain.

Heat oil and butter in skillet until butter is melted and bubbly. Add potatoes and bay leaves; stir to coat with oil mixture. Sprinkle with salt and pepper. Cook uncovered over medium heat, turning potatoes frequently, until golden brown, 10 to 12 minutes.

Remove bay leaves.

Yields 4 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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