BAKED NEW POTATOES WITH TOPPINGS

SERVES: 4

INGREDIENTS:

• 1 pound medium red bliss potatoes
• ½ tablespoon olive oil
• 2 tablespoons sea salt
• Freshly ground pepper
• Leaves from 2 fresh rosemary sprigs

INSTRUCTIONS:

1. Preheat the oven to 425°F. In a large saucepan, cover potatoes with 2 inches of cold water and bring to a boil. Cook over high heat until almost tender when pierced with a fork, about 20 minutes.
2. Drain potatoes and cut in half. Spread the potato halves on a large roasting pan and drizzle with olive oil. Sprinkle with salt, a few grinds of pepper, and rosemary, and toss well to coat.
3. Roast for 25 minutes, until golden and completely tender. (Or wrap in aluminum foil and cook on the grill for the same amount of time.)
4. When they’re ready, dollop spoonfuls of your favorite topping on the potatoes, or try one of the ideas below:

TOPPING 1:

• ¼ cup chopped black olives
• 2 tablespoons capers
• 1 can olive oil–packed tuna
• ⅓ cup freshly squeezed lemon juice
• ½ tablespoon olive oil
• Salt and freshly ground pepper

Mix together olives, capers, tuna, lemon juice, olive oil, and salt and pepper to taste.

TOPPING 2:

• 1 cup plain yogurt
• 2 tablespoons minced fresh flat-leaf parsley
• ½ tablespoon crushed garlic
• Salt and freshly ground pepper

Mix yogurt, parsley, garlic (use a garlic press if you have one), and salt and pepper to taste.

TOPPING 3:

• 2 plum tomatoes, diced
• ¼ cup minced fresh basil
• 2 tablespoons olive oil
• ½ tablespoon minced garlic
• Salt and freshly ground pepper

Mix tomatoes, basil, olive oil, garlic, and salt and pepper to taste.

TOPPING 4:

• 1 cup grated Cheddar cheese
• 1 tablespoon minced scallions
• ½ tablespoon minced or crushed garlic
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon unsalted butter (softened)
• Salt and freshly ground pepper

Mix cheese, scallions, garlic, parsley, butter, and salt and pepper to taste.