Spring Solanaceae Salad
Ingredients
- 1½ pounds fingerling potatoes, cut into uniform chunks
- 1 pint whole cherry tomatoes
- ¼ cup chopped I’itoi (or spring) onions
- ⅓ cup olive oil
- 2 crushed chiltepins
Instructions
- Heat the oven to 375°. In a roasting pan, toss the potato chunks, tomatoes and onions with the olive oil. Sprinkle with crushed chiltepins. Roast uncovered for 30 minutes, stirring once or twice, until the potatoes are tender. Remove from the oven, cool and serve at room temperature.
