Ingredients
New potatoes, about 16 for 4 people
2 Tbsp olive oil, or to coat
1 Tbsp Montreal Steak Seasoning, or a blend of garlic salt and red and black pepper
2 Tbsp butter
1 can of vegetables, any kind (you’ll see)
cooking spray
Directions
Preheat oven to 450 degrees.
Line a baking sheet with foil for easy cleanup.
Put well-scrubbed potatoes on foil-lined sheet and toss in olive oil and seasoning.
Bake for 20 to 30 minutes, depending on the size of your potatoes, until soft.
Heat butter in a large nonstick skillet.
Add half of the potatoes to the skillet and smash them down with the bottom of the can (see picture), sprayed with a little cooking spray.
Brown potatoes on one side and flip to brown the other side.
Remove to foil lined baking sheet and repeat the cooking process with the rest of the potatoes.
Keep the first batch of cooked potatoes in the oven (it should still be warm) while cooking the rest.
Yum…. I want some right now!
The green bean and tomato salad is so easy and even keeps for a day or two in the fridge. It goes with anything and everyone loves it.
Green Bean and Tomato Salad
Ingredients
1 cup cherry tomatoes
4 cloves garlic, sliced
1 Tbsp olive oil
½ tsp each, salt and pepper
1 Tbsp butter
1 lb green beans, trimmed
1 chicken or vegetable bouillon cube
Directions
Preheat oven to 450 degrees.
Combine tomatoes, garlic, olive oil, and salt and pepper in a small baking dish.
Bake for about 15 to 20 minutes until tomatoes soften and start to brown.
Remove from oven.
While tomatoes are cooking, melt butter over medium high heat in a saucepan large enough to hold the green beans.
Sauté the beans in the butter for about 2 minutes until they have a few brown spots.
Add water to cover and bouillon cube.
Bring to a boil and cook for about 5 minutes until tender-crisp.
Drain.
In a large bowl, combine green beans with tomatoes and any oil and juices in the pan.
Taste for salt and pepper.
Serve slightly warm or at room temperature.
Leftovers are spectacular!