Potatoes Primavera Recipes

BAKED POTATOES PRIMAVERA

Steps:

• Prick each potato several times with fork.
• Arrange spoke-fashion in microwave oven.
• Microwave on HIGH 14 to 16 minutes until tender.
• Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
• Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
• Add sauce, basil and red pepper to vegetables in saucepan.
• Heat to simmering, stirring.
• Season with salt and pepper.
• Split and fluff potatoes; place on four serving plates.
• Spoon vegetable mixture over potatoes, dividing equally.

BAKED POTATO PRIMAVERA

Steps:

• Pierce potatoes to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on High 10 to 12 minutes or until tender.
• While potatoes are cooking, heat water to boiling in 2-quart saucepan. Stir in vegetables; reduce heat to medium. Cover and simmer 3 to 7 minutes, stirring occasionally, until tender; drain.
• Stir milk into cheese until smooth. Stir cheese mixture into vegetables until melted. Cut crisscross gashes in tops of potatoes; squeeze gently to open. Spoon over baked potatoes. Sprinkle with bell pepper.

POTATOES PRIMAVERA

Steps:

• 1. Preheat oven to 425 degrees.
• 2. In a large roasting pan, toss together all ingredients except salt and pepper.
• 3. Roast for about 45 minutes, or until vegetables are nicely browned and potatoes are tender, stirring occasionally.
• 4. Sprinkle with salt and pepper.
• 5. Serve hot or at room temperature.

WARM POTATO SALAD PRIMAVERA

Steps:

• 1. To make Pesto:
• 2. Purée 1 cup arugula, 1/2 cup spinach, basil, garlic, and walnut pieces in food processor until smooth. Add remaining arugula and spinach, and pulse until smooth. With machine running, pour in lemon juice and oil, and blend until combined. Season with salt and pepper, if desired.
• 3. To make Potato Salad:
• 4. Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans, and cook 5 minutes more. Drain, and transfer to bowl. Cover to keep warm.
• 5. Heat oil in skillet over medium heat. Sauté fennel and shallot in oil 10 minutes, or until browned. Add sun-dried tomatoes and red pepper flakes, and sauté 3 to 4 minutes more.
• 6. Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.

PRIMAVERA POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water for 10 minutes. Add green beans and carrots; cook five minutes, or until potatoes are tender when pierced with fork. Drain; cool under cold running water.
• Whisk all ingredients from olive down in a small bowl until well-blended.
• When potatoes are cool enough to handle, quarter large ones and half small ones. Place in large bowl, along with beans, carrots, spinach, radishes, and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature.