The cover of the Food & Wine section April 24 will feature Dandelions for Dinner. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
1 pound russet or Idaho potatoes, diced (about 3 cups)
2 medium garlic cloves, crushed
2 teaspoons olive oil
Salt and freshly ground pepper
1 medium tomato, sliced
Never miss a local story.
Wash potatoes; do not peel. Cut into 1/2-inch pieces. Place in a microwave-safe bowl and toss with garlic and 2 tablespoons water. Cover with plastic wrap or a lid. Microwave on high for 3 minutes. Remove and stir. Return to microwave and cook on high 2 minutes. Remove and let stand 1 minute. Drizzle with olive oil and add salt and pepper to taste. Toss well. Serve sliced tomato on the side. Makes 2 servings.
Per serving: 219 calories (21 percent from fat), 5.0 g fat (0.7 g saturated, 3.4 g monounsaturated), no cholesterol, 5.3 g protein, 40.6 g carbohydrates, 5.1 g fiber, 47 mg sodium.
From: The Miami Herald