Delicious and Nutritious: How to Make a New England Red Potatoes and Vegetable Medley - A Koji Cooks Recipe

NEW ENGLAND RED POTATOES AND VEGETABLE MEDLEY

These straightforward potato and vegetable preparations would pair wonderfully with almost any main dish. Check out Koji Cooks' New England Haddock Recipe for an ideal match!

NEW ENGLAND RED POTATOES - Recipe (serves 4)

I am using very small red potatoes; adjust the quantity based on the size of your potatoes.

20-30 very small red potatoes

1 teaspoon sea or kosher salt

several grinds of fresh black pepper

2 tablespoons extra virgin olive oil

2-3 tablespoons chopped flat leaf parsley

METHOD

Put the potatoes in a pot filled with water, ensuring they are covered by 1/2 inch. Boil them until they are tender; the very small ones took 12-15 minutes. Drain them and place in a bowl, then toss with salt, pepper, parsley, and olive oil. Just before serving, place them on a baking pan and bake at 350 degrees until heated through.

VEGETABLE MEDLEY - Recipe (serves 4)

1/2 cup thinly sliced carrots

20 trimmed green bean cut in 1/2" lengths.

1 small zucchini sliced.

1 small yellow squash sliced.

2 tablespoons sweet butter

Sea or kosher salt and fresh ground black pepper

METHOD

Boil a small pot of water, blanch the carrots and green beans in a strainer for 4 minutes, then drain and refresh them in ice water. Heat a large skillet over medium heat, add the carrots, beans, zucchini, squash, butter, salt, and pepper, and sauté until the zucchini and squash are just cooked, about 5 minutes.

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