Delicious Truffled Potatoes & Onions

Who said quick and easy can't be delicious?

I've been slaving over a pumpkin cider soup, and decided to take a break to do something quick and easy with my Japanese Yam, fingerling potatoes and red onion. 

Karen and Enrico gave me a special bottle of black truffle infused olive oil for my birthday.  I decided it was time to mix all of these delicious ingredients together.  What a combination!  Because i sliced the onion on the thin side, i thought i might be better off adding it after the potatoes cooked for a bit, but then decided "easy" had to mean easy as 1-2-3. 
   1 - Quickly prepare the ingredients;
   2 - Pop them in the oven; and
   3 - Buon appetito!

Can you see the truffle in the olive oil bottle!

Ingredients --

• Fingerling potatoes
• Japanese Yams
• 1 Red onion
• Truffle-infused extra virgin olive oil
• Black pepper
• Herbes de provence

Chop the potatoes into small pieces.
Slice the onion into thin slices and separate from each other.
Drizzle a little olive oil over the potatoes and onion.
Sprinkle with fresh black pepper and herbes de provence.
Bake at 350°F. for about 30 minutes or until the onions are crispy and the potatoes are starting to crisp on the outside.

Onions are crispy, and potatoes are crispy on the outside and smooth and creamy in the inside.

Yummy & Healthy Potato Salad

While waiting for the butter to soften for a dessert i'm getting ready to make, i decided to put some gorgeous, colorful potatoes to work, but in a healthy way.  I do love potatoes, and find they're very satisfying and can be satiating at any meal.  But the key is to do the potato without butter, sour cream or mayo.  I decided to take some herbs, diced onions, salt and grainy mustard and see what i could do.  I was quite pleased and found this not only delicious, but very easy.

Ingredients:

Various small potatoes

1/4 cup very finely chopped white onion

1/8 cup of white balsamic vinegar

1/4 cup of extra virgin olive oil

a couple dashes of kosher salt

12 fresh basil leaves

12 fresh mint leaves

In a small mixing bowl, whisk together the whole grain mustard, balsamic vinegar and extra virgin olive oil until emulsified,  Add a dash of kosher salt, and set aside.

Boil the potatoes until they're barely soft to the touch with a fork.  You don't want them too soft where they'll fall apart, but you don't want them too hard either.

While the potatoes are warm, slice them into large chunks and lightly salt them.

Place in a large bowl and add the dressing that you made.  

Add the onion and herbs.

Carefully mix so that everything becomes incorporated.

Bon appetito!