Edible Omaha

Roasted Young Potatoes with Broccolini

By Chef Dario Schicke, Dario’s Brasserie and Avoli Osteria Yield: 3–4 servings 1 pound young potatoes, cut as desired 1 tablespoon extra-virgin olive oil Chopped chives and fresh parsley to taste Salt and pepper to taste 1 tablespoon unsalted butter 6 ounces broccolini, trimmed Toasted hazelnuts Preheat oven to 375°. Toss potatoes in a bowl … Read moreRoasted Young Potatoes with Broccolini

Roasted Fingerling Potato Salad

By Diana Browder, Guckenheimer Executive Chef, Holland Performing Arts Center Yield: 4 servings 1 pound fingerling potatoes, cut into even-size pieces ½ pint grape tomatoes 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil Salt and pepper to taste Mint Gremolata Dressing 3 ounces goat cheese (Place goat cheese in the freezer before starting the … Read moreRoasted Fingerling Potato Salad