I oven roasted 1 lb of small new potatoes last week. I used half of the potatoes as a side for dinner and saved the remainder to make a potato salad for another meal. See the recipe below.
I also sautéed one pound of green beans (they are in season here where I live) and served half with the potatoes for dinner and saved half for a green bean salad later in the week. I prefer to saute green beans rather than boil them and the recipe is below.
Oven Roasted Potatoes
- 1 pound small potatoes (about 1 3/4-inch diameter), scrubbed
- 1 tablespoon Herbes de Provence
- 3 cloves garlic, sliced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Put the potatoes into a heavy large baking dish. In a glass measuring cup, whisk the herbs, garlic and oil together until blended and then pour over the potatoes.
Sprinkle generously with salt and pepper and toss to coat. Spread the potatoes, spacing them evenly apart, in a single layer.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, for about 45 minutes.
Sautéed Green Beans
- 1 lb green beans, trimmed
- 1 garlic clove, sliced thin
- 1/2 teaspoon dried Italian seasoning
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
In a large skillet with a cover, heat the oil and garlic. Add the green beans and seasonings. cover the pan.
Simmer the beans, turning occasionally until crisp tender, about 10 minutes. Serve half for dinner and refrigerate the remaining beans for the salad recipe below.
Oven Fried Chicken
This chicken tastes even better cold the next day.
- 4 chicken thighs, skin removed
- ½ cup all-purpose flour
- 1 cup Panko crumbs
- 4 tablespoons butter
- 2 garlic cloves, grated
- ¼ teaspoon smoked paprika
- ½ teaspoon each salt and black pepper
Preheat the oven to 400 degrees F. Cover a rimmed baking pan with heavy-duty foil. Spray the foil with cooking spray.
Melt the butter and add the garlic. Set aside to cool.
On a sheet of wax paper, combine the flour, panko crumbs, paprika and salt and pepper.
Dip the chicken in the meted butter and then press the chicken in the crumb mixture. Place the breaded chicken pieces on the prepared pan.
Drizzle any remaining butter over the chicken. (Chicken can be prepared in advance of cooking and refrigerated until cooking time.)
Bake for 45 to 50 minutes until crispy, brown and cooked to at least 165 degrees F.
- ½ lb leftover oven roasted new potatoes (about 8), sliced thin
- ¼ cup finely diced onion
- ¼ cup finely diced celery
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced bread and butter pickles
- 1 teaspoon lemon juice
- Salt and pepper to taste
- ¼ cup low-fat mayonnaise
Combine all the ingredients together in a serving bowl. Cover and chill until dinner time.
Green Bean and Cherry Tomato Salad
- Half a pound of sautéed green beans, chilled
- Half a pint of cherry tomatoes, halved
- 1/2 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
Combine the mustard, vinegar and olive oil in a serving bowl. Cut the green beans into 2 inch pieces. Add the green beans and cherry tomatoes. Add salt and pepper to taste. Mix well.
Let sit at room temperature for one hour before serving.