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Categories:
olive oil russet potatoes garlic red pepper tomatoes edamame frozen artichoke capers lemon zest white wine fresh basil lemon
Viewed: 21 - Published at: 6 years agoIngredients
- 3 Tbs. olive oil
- 2 large russet potatoes (1 1/2 lb.), peeled and cut into 6 rounds each
- 3 cloves garlic, minced (about 1 Tbs.)
- 1/2 tsp. crushed red pepper
- 3 tomatoes, coarsely diced (1 lb.)
- 1 1/2 cups frozen shelled edamame
- 1 8-oz. pkg. frozen artichoke hearts
- 2 Tbs. capers, drained
- 1 1/2 tsp. lemon zest
- 1/2 cup dry white wine
- 1/2 cup chopped fresh basil leaves
- 1 lemon, halved
Method
- Heat oil in large skillet over medium heat.
- Pat potatoes dry, then arrange in single layer in skillet.
- Season with salt and pepper.
- Cook 5 minutes per side, or until potatoes are golden brown.
- Move potatoes to one side of skillet.
- Place garlic and red pepper in opposite side of skillet.
- Add tomatoes, edamame, artichokes, capers and lemon zest.
- Add wine and 1/2 cup water, and stir to combine.
- Bring to a boil.
- Cover, reduce heat to medium, and simmer 8 minutes, or until potatoes are almost tender, stirring occasionally.
- Add basil; season with salt and pepper.
- Simmer 3 minutes more.
- Spoon mixture onto plates.
- Squeeze lemon over each portion, and serve.
