Roasted Fingerlings with Greek Flavor
by Irene Vlach
Ingredients
- 3 lbs fingerling p-d-t, en 2, en longueur
- 1 tete ail, gousses separees et pelees
- 7 Tbsp huile d'olive
- 1 1/2 citron, zeste
- 1/4 cup citron, juice
- 1/4 poivre
- 20 olives, denoyautees, en 2
- 1 poivron rouge, roti, ok en bocal, en lamelles
- 2 Tbsp origan, frais
- 1/4 lb feta, emiette
Instructions
On peut aussi employer des nouvelles p-d-t.
Si on laisse refroidir un peu avant d'ajouter la
Toss potatoes and garlic with 3 Tbsp oil and 1/4 tsp salt. Put the potatoes and garlic on a baking sheet or in a roasting pan and cook, stirring once, until tender: 425 F - 25/30'.
Meanwhile, in a small bowl, make a vinaigrette by whisking together the lemon zest, lemon juice,
black pepper, remaining 1/4 tsp salt and remaining 4 Tbsp olive oil. When the potatoes are
tender, put them in a large bowl and toss with the vinaigrette,
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