RED POTATOES WITH TOMATO-AVOCADO SALSA
from "Entertaining Simple" by Matthew Mead ($24.95, Wiley)
Serves 12
Potatoes
12 medium red potatoes (4 lbs.), scrubbed
1/2 C olive oil
1 T kosher salt
1 T minced fresh rosemary leaves
RED POTATOES WITH TOMATO-AVOCADO SALSA
December 2, 2009 at 1:27PM
Tomato-Avocado Salsa
8 to 10 medium plum tomatoes, seeded and finely chopped (about 3C)
1 C chopped scallions, green parts only
3 cloves garlic,minced
1/4 C olive oil
1 T fresh lemon juice
2 medium avocados peeled, pitted and coarsely chopped (2 C)
1/2 t salt
1/4 t freshly ground black pepper
Full-fat sour cream for garnish (optional)
1. Preheat oven to 400 degrees Fahrenheit. Lightly oil a large roasting pan.
2. Cut the potatoes into halves and place in a large bowl. Add the oil, salt and rosemary, and toss until the potatoes are well coated. Arrange the potatoes, cut side down, in the prepared pan. Bake for 30 to 40 minutes until the potatoes are crisp and browned, stirring occasionally to keep the potatoes from sticking.
3. Prepare the salsa: In a large bowl, combine the tomatoes, onions, garlic, oil and lemon juice. Gently mix in the avocados, salt and pepper; adjust the seasoning if you wish. Arrange the warm potato quarters on large serving platter. Top with the salsa and, if desired, dollops of sour cream.
Simplify: Use a good ready-made salsa and guacamole for the topping.
about the writer
The "winners" have all been Turkeys, no matter the honor's name.
