CHEESY GARLIC STEAMED ARTICHOKESAsiago, Parmesan or Pepper Jack Cheese, cut into sliversWhole garlic cloves Follow…
United Taters of America
| United Taters of America | Print |
Recipe By: Alice Morrow
United Taters of America
Ingredients
- 1 lb. large blue or purple potatoes
- ¾ lb. large red potatoes
- ¾ lbs. large Yukon gold potatoes
- Extra virgin olive oil
- 6-8 sprigs of fresh thyme, stripped
- 3 celery stalks, thinly sliced, including the leaves
- 1 large red bell pepper, cut into strips
- Juice of 2 lemons
- 1 bunch of green onions, sliced
- ½ c. Miracle Whip or mayo
- Tabasco
- Kosher salt, fresh black pepper
Instructions
- Preheat oven 450. Place baking sheet in oven 10 minutes before using.
- Cut potatoes in halves and toss with olive oil and season with salt and pepper.
- Place potatoes on hot baking sheet with tongs and arrange them cut-side down.
- Sprinkle with thyme, celery leaves, bell pepper, juice of 1 lemon and more salt and pepper if needed.
- Roast until tender and golden, about 20-30 minutes.
- Combine the chopped celery and green onions in a bowl.
- Whisk the mayo, Tabasco and juice of 1 lemon in another bowl. Taste for seasoning.
- With a spatula, carefully transfer potatoes to a cutting board. Cut potatoes into 2-3 pieces.
- Arrange the potatoes by color on a platter and top with the bell pepper mixture.
- Serve with the spicy mayo. You can also mix the mayo with potatoes before placing on platter. It may hide the color of the red, white and blue.
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