Best Calabrese Broad Beans And Roasted Potatoes Recipes

NORTHERN ITALIAN CAPONATA WITH POTATOES

Steps:

• Heat 2 large nonstick pans over high heat. Divide the olive oil between the 2 pans, when the oil is hot add the vegetables all together and season with gray salt and pepper, to taste, and chili flakes. Saute all of the vegetables together for about 10 to 15 minutes. Add the pine nuts and orange zest and continue cooking for another 5 minutes or until all of the vegetables are soft and the flavors are well infused.
• Meanwhile in a small saute pan combine the vinegar with the sugar and the raisins, bring to a boil and reduce until slightly syrupy. When the vegetables are cooked and still hot combine with the vinegar syrup and the basil, taste for salt and pepper and serve hot as a side dish.

POTATOES "DA DELFINA"

Steps:

• Put the potatoes in a large pot of cold, well salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. Place on a cookie sheet and refrigerate until cool.
• When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand. You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead.
• Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
• Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
• When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Season with salt and pepper.
• Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
• When the potatoes are ready, add them to the garlic mixture and toss gently. Serve immediately. Save the leftover garlic oil and use it to dress a salad or vegetables the following day.

OLIVE OIL BRAISED POTATOES

Steps:

• Preheat the grill. Preheat the oven to 325 degrees F.
• Put the potato slices on the hot grill and cook for about 2 minutes on each side to mark them. Remove from the grill and place them in a single layer in a baking pan. Season both sides with salt and pepper. Add enough olive oil to reach 1/3 up the sides of the potatoes. Turn the potatoes over to coat with the oil. Scatter the thyme and garlic cloves over the potatoes, sprinkle with a little more salt, if desired, and place in the oven.
• After about 15 to 20 minutes, the potatoes will be tender. Remove from the oven and let them cool in the oil. Serve at room temperature.
• Chef's notes: Using a high quality olive oil will impart its flavor to the potato.