Crunchy New Potatoes With Tomatoey Black Beans Food

CRUNCHY NEW POTATOES

Steps:

• Heat the oven to 400 degrees F.
• Boil the potatoes for 10 minutes, then drain well.
• Arrange on a baking sheet, then crush each one lightly with a potato masher.
• Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper.
• Bake for 20 minutes until crispy.

THE LADY'S CRUNCHY NEW POTATOES - PAULA DEEN

Steps:

• Preheat the oven to 400 degrees F.
• Cook the potatoes in boiling water until tender, about 20 to 25 minutes. Drain the potatoes, let cool slightly, and then peel.
• Mix the dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, and then roll them in the cornflake mixture.
• Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.

POTATOES, TOMATOES AND BEANS

Steps:

• Wash and trim the beans, and cut them into bite sized pieces.
• Wash, trim and cut the potatoes in 1 cm dice.
• Boil the potatoes and the beans separately until just tender.
• Peel and chop the tomatoes and the onion.
• Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
• Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.