Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Small red boiling potatoes - scrubbed Coarse salt - to taste

  2. 3 tablespoons 45ml Extra-virgin olive oil

  3. 1 tablespoon 15ml Tomato - seeded, diced (large)

  4. 1/2 cup 31g / 1.1oz Minced red onion

  5. 1 tablespoon 15ml Red wine vinegar

  6. 1 tablespoon 15ml Balsamic vinegar

  7. 2 teaspoons 10ml Drained capers

  8. 3/4 teaspoon 3.8ml Minced garlic Dried red pepper flakes - to taste

  9. 2 tablespoons 30ml Thinly-sliced basil leaves Fresh basil leaves - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook potatoes in salted water to cover until just barely tender, about 15 minutes for small potatoes, longer for larger potatoes. Drain; spread on paper towels to cool. Cut into quarters or sixths for large potatoes; peel, if desired (peeling is not necessary). Put olive oil in 13- by 9-inch baking pan. Heat at 400 degrees 5 minutes. Add potatoes in single layer. Sprinkle with 1/2 teaspoon salt. Roast until lightly browned, shaking pan occasionally to turn potatoes, about 45 minutes. Transfer to large bowl. Add tomato, onion, red wine and balsamic vinegars, capers, garlic and red pepper flakes. Toss to mix. Let cool to room temperature. (Can be served immediately or chilled overnight. If chilled, let come to room temperature before serving.) To serve, toss, add sliced basil leaves and adjust seasoning. Garnish with basil leaves. This recipe yields 3 to 4 servings. Each of 4 servings: 273 calories; 69 mg sodium; 0 cholesterol; 11 grams fat; 42 grams carbohydrates; 6 grams protein; 1.25 grams fiber.


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