From the kitchen of Jaime Barkwell. The
creamy lemon garlic dressing is the perfect
compliment to the spicy potatoes. Serve with a
bowl of soup for a nice lunch.
Peel & cube:
Boil until almost tender.
Spread potatoes onto greased cookie sheet.
Sprinkle onto potatoes:
Broil potato cubes 8 minutes on each side.
Make a simple salad:
Salad Dressing: (makes 1-2 servings)
1 large garlic clove
2 Tbsp lemon juice
salt & pepper
1/4 c olive oil
1/2 tsp oregano
1/4 tsp thyme
2 Tbsp mayo
Cool potatoes, mix with salad, add dressing.
|"Autumn is a second spring when
every leaf is a flower."
I add steamed broccoli florets instead of tomatoes and
cucumbers. This was made with field mix greens & baby
spinach. Potatoes make it a satisfying salad.