Smoked Spanish Potatoes

Recipe Author: Conne Ward Cameron

If you need a new idea for squash and basil, try this recipe for Squash and Ham Ribbons adapted from the folks at Good Housekeeping, The pesto uses mint along with the basil, pistachios for the nuts and no cheese. It’s a nice variation on the traditional version. (And would be delicious along with your favorite potato salad recipe.)

Ingredients:

1 pound fresh potatoes, sliced 1/4-inch thick Salt 2 tablespoons extra virgin olive oil 2 garlic cloves, thinly sliced 1 tablespoon smoked sweet or hot paprika

Preparation:

makes enough for 4 main course servings

In a small saucepan, cook potatoes in lightly salted water to cover. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 5 minutes. Drain and set aside.

In a small skillet, warm olive oil and cook garlic slices until just translucent. Stir in paprika. Pour over potatoes and toss to coat. Taste for seasoning.

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