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 won’t soften up.

This recipe will keep hot in a slow cooker  

Warm Southern Potato Toss:

2 lb. (1 kg) small nugget potatoes, scrubbed but unpeeled

3 tbsp. (45 mL) olive oil

1 tbsp. (15 mL) red wine vinegar

¾ c. (180 mL) pecan halves, toasted and divided

1 garlic clove, minced

Salt and pepper

½ c. (125 mL) finely chopped parsley, divided

⅓-to-½ c. (80 ml-to-125 mL) 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. (60 mL) pecan halves, garlic, and ¼ tsp. (1.25 mL) each salt and pepper. Add blended pecan dressing, ¼ c. (60 mL) 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.