Mediterranean roasted potato salad
These three recipes are perfect for barbecues or any other kind of summer entertaining for which you need to bring a dish, because they travel well.
The two salads are robustly flavored and especially good with grilled meat, fish or chicken. They can easily be doubled or tripled to serve a crowd and improve if made a day ahead.
The fudge cake is the best chocolate cake I’ve ever tasted. Many years ago, this cake was the winner in a chocolate cake contest that I ran in this column. A great chocolate cake is hard to find at the store; that’s why I had the contest. This cake is chocolate at its best--dark, dense and wonderfully fudge-like. It’s also easy to make.
Cook potatoes in salted water to cover until just barely tender, about 15 minutes for small potatoes, longer for larger potatoes. Drain; spread on paper towels to cool. Cut into quarters or sixths for large potatoes; peel, if desired (peeling is not necessary).
Put olive oil in 13x9-inch baking pan. Heat at 400 degrees 5 minutes. Add potatoes in single layer. Sprinkle with 1/2 teaspoon salt. Roast until lightly browned, shaking pan occasionally to turn potatoes, about 45 minutes. Transfer to large bowl.
Add tomato, onion, red wine and balsamic vinegars, capers, garlic and red pepper flakes. Toss to mix. Let cool to room temperature. (Can be served immediately or chilled overnight. If chilled, let come to room temperature before serving.) To serve, toss, add sliced basil leaves and adjust seasoning. Garnish with basil leaves.
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