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Ingredientes
- 2 lb Red bliss potatoes,, cooked and cut in half
- 2 Tbsp. Extra virgin olive oil
- 1 med Red onion,, diced Salt and freshly grnd pepper
- 1/4 c. Fresh basil chiffonade
- 2 Tbsp. Red wine vinegar
- 4 Tbsp. Fresh lime juice
- 2 x Cloves garlic,, chopped
- 1 Tbsp. Ancho pwdr
- 2 tsp Honey
- 1/4 c. Extra virgin olive oil Salt and freshly grnd pepper,, to taste
Direcciones
- On the grill, heat a large cast iron skillet till almost smoking add in extra virgin olive oil and onions. Stir onions till cooked. Sear potatoes in skillet with onions for 1 minute, cut side down, or possibly till brown and crisp. Remove from heat and transfer potato mix to a mixing bowl. Set the skillet aside.
- In a blender, combine all vinaigrette ingredients except extra virgin olive oil, and blend till smooth. While the motor is still running, slowly add in extra virgin olive oil in a thin stream till vinaigrette is emulsified. Season to taste with salt and pepper. In the mixing bowl combine the potato and onions. Toss with Lime-Garlic Vinaigrette. Season with salt and pepper. Serve in cast iron skillet.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1182g | |
| Calories 1027 | |
| Calories from Fat 261 | 25% |
| Total Fat 29.65g | 37% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Potassium 4743mg | 136% |
| Total Carbs 179.77g | 48% |
| Dietary Fiber 20.1g | 67% |
| Sugars 27.99g | 19% |
| Protein 20.53g | 33% |
