Author: Colorado Potatoes

Here are some hand-picked potato recipes that are both a little different… and both delicious kid-pleasers.

SALADE NICOISE WITH A TWIST
Serves 4
This great-looking and great-tasting potato dish will take you just 40 minutes from preparation to serving.

First, make a vinaigrette in your blender by combining until smooth: ¼ cup of pitted olives, 2 tablespoons water, 1 tablespoon wine vinegar, and 1-1/2 teaspoons each of fresh, chopped basil and parsley. Gradually add ¼ cup olive oil and blend.

Then cook 1-1/3 pounds potatoes, peeled and cut into bite-sized pieces, in a covered pot for about one-half hour, or until tender. Drain, then return the potatoes to the saucepan and jiggle them gently over a low flame until dried out.

With a fork, crush the potatoes, but leave some nice big chunks. Then stir in ¼ cup olive oil, and season with salt and pepper to taste, then set aside.

Boil ½ pound trimmed green beans in 2 quarts of salted water, then drain. Toss with the vinaigrette and potatoes, adding tomatoes and chicken if you like. Garnish with olives.

OH BOY! PIZZA!
A great way to use up your left-over hash browns. Only 20 minutes from start to finish.

Preheat your oven to 450 degrees Fahrenheit. In a large skillet, heat up 2 cups of refrigerated hash browns in olive oil, turning until golden. Add 2 large cloves of minced garlic and cook for one more minute, then remove from heat.

Stir in 1 cup cherry tomatoes, cut in half, and ¼ cup each parsley and oregano. Spread this mixture over a pre-baked, thin pizza crust and top with strips of ham and lots of grated mozzarella cheese. Bake for 8 minutes and serve.