Best 2 Antipasto With New Potatoes Recipes
Antipasto with new potatoes is a delightful Italian dish that combines the flavors of fresh, seasonal produce with cured meats and cheeses. The vibrant colors and textures of the ingredients come together to create a dish that is both visually appealing and delicious. Whether you are hosting a party or simply looking for a light and satisfying meal, this antipasto with new potatoes is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
ANTIPASTO POTATO BAKE
This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it's shared by Kelley Butler-Ludington of East Haven, Connecticut.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.
Nutrition Facts : Calories 152 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 484mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ANTIPASTI POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
- Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.
- Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
- Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.
Tips:
- Choose the right potatoes: Look for small, firm potatoes that are about 1 inch in diameter. Larger potatoes will take longer to cook and may not be as tender.
- Parboiling the potatoes: This step helps to cook the potatoes through and make them more tender. Be sure to drain the potatoes well after parboiling to remove any excess water.
- Seasoning the potatoes: You can use any herbs or spices that you like to season the potatoes. Some popular options include rosemary, thyme, garlic powder, and onion powder.
- Roasting the potatoes: Roasting the potatoes in a hot oven helps to caramelize the outside of the potatoes and make them crispy. Be sure to toss the potatoes with olive oil before roasting to help them crisp up.
- Assembling the antipasto: You can assemble the antipasto on a platter or in individual serving bowls. Be sure to layer the ingredients so that they are evenly distributed.
Conclusion:
This antipasto with new potatoes is a delicious and easy-to-make appetizer that is perfect for any occasion. The roasted potatoes are crispy and tender, and the combination of flavors from the artichoke hearts, sun-dried tomatoes, and olives is divine. This antipasto is sure to be a hit with your guests!
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