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Sunday, April 6, 2014

Warm Southern Potato Toss

This superb recipe is well worth tucking into your back pocket for special occasions. I’ve learned from experience that this dish is best made just before you sit down to eat. If you must prepare it in advance, wrap it in heavy-duty foil and pop it into a slow cooker set to “low.” If you toss in the remaining halved pecans just before serving, they wont soften up.  


Warm Southern Potato Toss:

2 lb. (1 kg) small nugget potatoes, scrubbed but unpeeled
3 tbsp. olive oil
1 tbsp. red wine vinegar
¾ c. pecan halves, toasted (see Index for How to Toast Nuts and Seeds) and divided
1 garlic clove, minced
Salt and pepper
½ c. finely chopped parsley, divided
⅓-to-½ c. shaved Parmesan cheese (see Note)

In a large, heavy-based pot, cook potatoes in lightly salted boiling water for 15 min. or until a thin, sharp knife easily pierces their surface. Drain, reserving 1 tbsp. potato water. Return potatoes to hot pot. Cover and briefly set aside. In blender or mini-chopper, combine potato water, oil, vinegar, ¼ c. pecan halves, garlic, and ¼ tsp. each salt and pepper. Add blended pecan dressing, ¼ c. parsley, and remaining pecans to warm potatoes, tossing gently until all potatoes are coated. Transfer to serving bowl or platter, garnishing with cheese and remaining parsley. Serve at once. Serves 8-to-10.

Note: Get the most from a block of good-quality Parmesan by shaving it with a vegetable peeler. To peel the cheese ahead of time, cover and refrigerate the shavings.

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