Old MacDonald's Potato Box Recipes
Pine Nut Potatoes Ingredients 1 Lb. Small, thin skinned potatoes (red B or fingerling type) 1/3 c. Pine nuts, chopped fine, almost like being ground 1 tsp. Fresh thyme leaves, chopped medium 1/2 tsp. Fresh rosemary leaves, chopped medium 3 cloves Fresh garlic, peeled and sliced thinly 1/4 c. Olive oil Directions Wash the potatoes well and place them into a suitable pot. Cover them with water salt the water lightly. Place over high heat and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Remove the cooked potatoes from the water and allow them to cool until cool enough to handle. When they have cooled, peel off the skin and quarter them. Reserve. In a large skillet or casserole, heat the oil until hot but not smoking and add the garlic then reduce the heat to low. Add the pine nuts and cook slowly until the nuts and garlic are almost golden brown. Add the quartered potatoes and continue to cook to heat them through. Add the herbs and season with salt and pepper to taste. Reserve warm. Now you are ready to assemble the dish.

Old MacDonald's Potato Box Recipes

Pine Nut Potatoes

Ingredients

1 Lb. Small, thin skinned potatoes (red B or fingerling type)
1/3 c. Pine nuts, chopped fine, almost like being ground
1 tsp. Fresh thyme leaves, chopped medium
1/2 tsp. Fresh rosemary leaves, chopped medium
3 cloves Fresh garlic, peeled and sliced thinly
1/4 c. Olive oil

Directions

Wash the potatoes well and place them into a suitable pot. Cover them with water salt the water lightly. Place over high heat and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Remove the cooked potatoes from the water and allow them to cool until cool enough to handle. When they have cooled, peel off the skin and quarter them. Reserve.

In a large skillet or casserole, heat the oil until hot but not smoking and add the garlic then reduce the heat to low. Add the pine nuts and cook slowly until the nuts and garlic are almost golden brown. Add the quartered potatoes and continue to cook to heat them through. Add the herbs and season with salt and pepper to taste. Reserve warm. Now you are ready to assemble the dish.