Roasted potatoes and cauliflower with chives

1 servings

Ingredients

Quantity Ingredient
3 larges Russet; (baking) potatoes
3 tablespoons Olive oil
1 small Head cauliflower; cut into small
; flowerets
⅓ cup Thinly sliced fresh chives plus 8 whole
; chives for garnish if desired

Directions

Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste. Roast the potatoes in the middle of a preheated 450F. oven, turning them occasionally, for 15 minutes. Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots. Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives.

Serves 4.

Gourmet September 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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