Tuscan Potatoes and Vegetables

Tuscan Potatoes and Vegetables

by | Sep 9, 2014 | Recipes

Tuscan Potatoes and Vegetables

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe By Potato Goodness Potatoes and summer vegetables make a bright and healthy warm-weather side dish. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free. Tuscan Potatoes and Vegetables
Ingredients
  • 2 MEDIUM RUSSET, WHITE OR YELLOW-FLESH POTATOES OR 3 TO 4 SMALL RED POTATOES
  • 1 MEDIUM ZUCCHINI
  • 1 MEDIUM YELLOW SUMMER SQUASH
  • 1 CAN (14½ OUNCES) DICED TOMATOES
  • ½ CUP DICED YELLOW ONION
  • 1 TEASPOON ITALIAN SEASONING*
  • ¼ TEASPOON GRANULATED GARLIC
  • ½ CUP GRATED PARMESAN CHEESE*
 
Instructions
  1. CUT POTATOES, ZUCCHINI AND SQUASH INTO ½-INCH CUBES. PLACE IN MICROWAVE-SAFE DISH. ADD TOMATOES, ONION, ITALIAN SEASONING AND GARLIC AND MIX WELL. SPRINKLE WITH CHEESE. COVER TIGHTLY WITH LID OR PLASTIC WRAP. MICROWAVE ON HIGH FOR 17 MINUTES (COOKING TIME MAY VARY DEPENDING ON YOUR MICROWAVE) OR UNTIL POTATOES ARE DONE. LET SIT FOR TWO MINUTES. USE OVEN MITTS OR TONGS TO REMOVE FROM MICROWAVE. REMOVE PLASTIC WRAP CAREFULLY TO PREVENT BURNS FROM STEAM.
 
 
 
 
 


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Grilled Sliced Potatoes with Tomato Aioli

Grilled Sliced Potatoes with Tomato Aioli

by | Jul 1, 2014 | Recipes

Grilled Sliced Potatoes with Tomato Aioli

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Whether an appetizer or side dish, this Red Gold recipe makes for a tasty summertime treat. RedGold.com
Ingredients
  • 5 LARGE RED POTATOES, SCRUBBED
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES WITH CHIPOTLE, DRAINED VERY WELL OR 2 (10 OUNCE) CANS RED GOLD® DICED TOMATOES WITH CHIPOTLE, DRAINED VERY WELL
  • 1 CUP MAYONNAISE
  • 3 GARLIC CLOVES, CHOPPED
  • 2 TEASPOONS PAPRIKA
  • SALT AND BLACK PEPPER TO TASTE
  • ¼ CUP EXTRA VIRGIN OLIVE OIL
  • 2 QUART CHOPPED FRESH PARSLEY
 
Instructions
  1. PLACE THE POTATOES IN A LARGE POT OF COLD WATER, ADD 2 TABLESPOONS OF SALT AND COOK UNTIL POTATOES ARE TENDER, ABOUT 12 TO 15 MINUTES. DRAIN, LET COOL AND CUT EACH POTATO INTO ¾ INCH THICK SLICES.
  2. HEAT GRILL TO HIGH.
  3. FOR THE TOMATO/CHIPOTLE AIOLI: PLACE RED GOLD® PETITE DICED TOMATOES WITH CHIPOTLE, MAYONNAISE, GARLIC AND PAPRIKA IN A BLENDER OR FOOD PROCESSOR. PROCESS MIXTURE UNTIL SMOOTH, SEASON WITH SALT AND BLACK PEPPER. CAN BE MADE 1 DAY IN ADVANCE AND REFRIGERATED.
  4. BRUSH POTATO SLICES ON BOTH SIDES WITH SOME OF THE OIL AND SEASON WITH SALT AND BLACK PEPPER. PLACE THE POTATOES ON THE GRILL, CLOSE THE COVER AND GRILL UNTIL LIGHTLY GOLDEN BROWN AND COOKED THROUGH. ABOUT 2 MINUTES PER SIDE. TRANSFER POTATOES TO PLATTER AND GARNISH WITH PARSLEY. SERVE THE TOMATO AIOLI DRIZZLED OVER THE POTATOES OR ON THE SIDE.
 
 
 
 
 
 
 
 
 
 
 
 
 


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