Guest Author - Vannie Ryanes
Warm sliced white potatoes with garlic and herbs served with green beans or sweet peas make a lovely an light meal.
10 small new white potatoes
4 cloves garlic, peeled and sliced
2 to 3 tablespoons light olive oil
1/4 cup fresh dill
Salt and pepper to taste
Slice unpeeled potatoes in 1/4 slices. Rinse in cold water to remove some of the starch. Then place sliced potatoes in medium pot with cold water and bring to a boil. Lower heat and cook until potatoes are tender. This will take approximately 15 to 20 minutes. Remove from heat and drain water from pot.
Mince dill and add to olive with garlic, salt and pepper. Blend well.
Add the herb mixture to cooked hot potatoes, mix gently, you want the potatoes to stay whole. Cover pot to allow flavors to come together.
Serve warm or at room temperature. Serves 4 to 5
Additional olive oil in a small saucer is good for crusty bread dipping. If you do not eat bread, try adding herbs to warmed olive oil and dip cut vegetables in the warm oil. Fresh herbs are always good, but if you do not have them look in your kitchen cabinet, see which herbs you have and start inventing. I like adding basil, thyme, oregano, sea salt and hot pepper flakes to low heated olive oil for dipping.
Recommended: I share an old cook book that I love, cucina fresca. I think it means fresh cuisine or fresh food, I bought it in 1985. I note that it is no longer available, but updated version is available from Amazon and most likely Barnes and Noble book stores. If you like easy and simple Italian food this is the book you want. Check out your local library first, to see if this is a cook book you will use.