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FareShare Gazette -- November 2004 Recipes

Make FareShare Gazette -- November 2004 Recipes at home with Red Potatoes, Green Onion Shallots, Fruity Olive Oil, Salt, and Freshly Ground Black Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 2 tbsp
• 1/4 cup
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Bring a large pot of water to a boil over high heat.

2. 2

   Add the potatoes and cook until they can easily be pierced with a fork but are not falling apart, about 15 minutes depending on their size.

3. 3

   Return the potatoes to the pot.

4. 4

   Sprinkle in the onions, mint, olive oil, salt and black pepper without tossing and set the pot over low heat just long enough to reheat without further cooking.

5. 5

   Gently toss to mix at the last minute and serve right away.

6. 6

   COOK'S NOTE: Greeks peel their potatoes. If you prefer to skip this step, just scrub the potatoes and boil them in their skins.