Old MacDonald's Potato Box Recipes
Roasted New Potatoes with Herbs, Garlic and Balsamic Vinegar Ingredients 1 pound Tiny New Potatoes 5 tablespoons Olive Oil 4 medium Cloves of Garlic, minced 1 tablespoon Chopped Rosemary 6 Large Sage Leaves, chopped 1 teaspoon Salt 1/4 teaspoon Freshly Ground Black Pepper 1 tablespoon Balsamic Vinegar 1 pound Pasta 2 tablespoon Snipped Chives Directions Preheat the oven to 450 degrees. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta. Scrub the potatoes under cold, running water but do not peel them. Cut the potatoes into 1/2 inch cubes. Place the potatoes in a large bowl and cover them with cold water. Set the potatoes asided for 10 minutes. Combine 3 tablespoons oil with the garlic, rosemary, sage, salt and pepper in a small bowl. Drain the potatoes and place them in a single layer in a large baking dish. Drizzle the oil mixture over them and mix well until the potatoes are evenly seasoned. Roast the potatoes, turning them occasionally to promote even cooking, until golden brown, about 40 minutes. Scrape the poatatoes plus any oil in the baking dish into a bowl large enough to hold the cooked pasta. Toss the potatoes with the remaining two tablespoons of oil and balsamic vinegar. Taste for salt and pepper and adjust seasonings if necessary. While the potatoes are roasting, cook and drain the pasta, making sure that some liquid still clings to the noodles. Toss the hot pasta with potatoes and the chives. Mix well and transfer portions to warm pasta bowls. Serve immediately.

Old MacDonald's Potato Box Recipes

Roasted New Potatoes with Herbs, Garlic and Balsamic Vinegar

Ingredients

1 pound Tiny New Potatoes
5 tablespoons Olive Oil
4 medium Cloves of Garlic, minced
1 tablespoon Chopped Rosemary
6 Large Sage Leaves, chopped
1 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
1 tablespoon Balsamic Vinegar
1 pound Pasta
2 tablespoon Snipped Chives

Directions

Preheat the oven to 450 degrees. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.

Scrub the potatoes under cold, running water but do not peel them. Cut the potatoes into 1/2 inch cubes. Place the potatoes in a large bowl and cover them with cold water. Set the potatoes asided for 10 minutes.

Combine 3 tablespoons oil with the garlic, rosemary, sage, salt and pepper in a small bowl. Drain the potatoes and place them in a single layer in a large baking dish. Drizzle the oil mixture over them and mix well until the potatoes are evenly seasoned.

Roast the potatoes, turning them occasionally to promote even cooking, until golden brown, about 40 minutes. Scrape the poatatoes plus any oil in the baking dish into a bowl large enough to hold the cooked pasta. Toss the potatoes with the remaining two tablespoons of oil and balsamic vinegar. Taste for salt and pepper and adjust seasonings if necessary.

While the potatoes are roasting, cook and drain the pasta, making sure that some liquid still clings to the noodles. Toss the hot pasta with potatoes and the chives. Mix well and transfer portions to warm pasta bowls. Serve immediately.