How to make a mozzarella (or tofu) and tomato salad. This takes about fifteen minutes if you’ve already boiled the kidney beans. Click to tweet: http://click…
Question by Learning is fun!: We´re having marinated spareribs and carrot and onion salad-what kind of potatoes should I make?
The marinade for the spareribs is tomatoes, celery seed, vinegar, and a little honey.
Best answer:
Answer by silly_me
Oven roasted potatoes with chives, parsley and garlic over the top.
Know better? Leave your own answer in the comments!
My personal recommendation would be:
Baked potatoes (in oven), with bits of fried onion on the side.
Boiled potatoes (peeled), covered with a lot of olive oil and just a taste of parsley…
I like to take Red potatoes and slice them about 1/2 inch thick then bake them with butter, salt, lots of garlic, and a little parsley. it is fantastic.
Oven Roasted Red potatoes coated with melted margerine and herb blend. you can use whatever herbs you like, but I like parsley and rosemary. You can add a bit of cumin for effect if you like, and maybe just a hint of honey to compliment your marinade.
I would say boil them in salted water and toss with a little butter, salt, pepper and parsley. Potatoes don’t have a lot of taste, the perfect palate for your marinade and gravy.
sounds good! can i come? lol, this is my idea. take some tin foil and take your potatoes and slice them up, add onion and butter and some spices, salt, pepper, garlic what ever you like, rap them up really good and bake it in the oven or on the BBQ , they are awesome!
twice-baked-russets
second-bake filling add –
bacon
celery
onion
garlic
and a good chedder
fill top with olive oil and BROIL TO MELT AND TOAST TOPPINGS SPRINKLE WITH PAPRIKA (SWEET ) BUTTER AND SERVE enjoy !!
cilantro pototo salad with carmelized salmon on top
chopped and seasoned potatoes for sure! that would go great w/ what else you are having!
I like potato salad with ribs. Here’s one idea:
Buttermilk Potato Salad
¾ cup mayonnaise
1/3 cup buttermilk
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
2 pounds small red-skinned potatoes, cut into 1 ½x½x½-inch sticks
1 pound carrots, peeled, cut into ¼-inch rounds
½ pound celery, cut into ¼-inch slices
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh dill
Whisk first 5 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside (refrigerate if using more than an hour later).
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Reserving water, transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl.
Return water in pot to boil. Cook carrots in same pot of boiling water until crisp-tender, about 2 minutes. Add celery and cook 1 minute longer. Drain. Rinse carrots and celery under cold water to cool. Drain well. Mix into potatoes.
Add enough dressing to vegetables to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Sprinkle with chives and dill to serve.
How about twice baked potatoes with a broccoli cheese twist?
Start with baked potatoes either from the oven or the Microwave. use a spoon and hollow the shell saving the potato shell and reserving the potato.. Add some cooked brocolli and cheddar cheese and mash together with the reserved potato. Put the mixture into the potato shell and sprinkle with more cheddar cheese. Bake until the cheese melts. Enjoy!.
try a garlic baked potato