Recipe: Red – Potato, Radish, Tomato

I had some red potatoes sitting around, also some radishes, and a bit of fresh sage from a few days ago. What could I do with them…?

I didn’t know how it would turn out, but I crafted a dish that combined all of them. It turned out surprisingly well. It’s similar to several other dishes I’ve made, but today’s combination is brand new.

• 1 lb. red potatoes (about 3 large), washed, optionally peeled, and sliced thin (about 1/8”)
• 1 bunch (about 12) radishes, washed and sliced thin
• 1 large section of a shallot, sliced thin
• 2 tsp. minced fresh sage leaves
• 4 tbsp. + 2 tbsp. olive oil
• 1 tsp. salt + a little more
• Freshly ground black pepper
• 1/2 tsp. ketchup
• 1 tsp. soy sauce
• 1 tomato, seeded and sliced
• 1/4 to 1/3 cup finely grated or shredded cheese (e.g., mozarella and parmesan mix)
• 1/4 cup pine nuts
• Juice from 1/2 fresh lemon

1. Prepare potatoes, radish, shallot, and sage as directed above. Set aside. Preheat oven to 350F.
2. Over medium-high heat, heat 4 tbps. oil in a 12” frying pan. When hot, drop in half each of the shallots and minced sage. Fry until shallots become tender, about 2 minutes. Add radishes, sprinkle with salt (about 1/4 tsp.) and pepper, and continue to fry until they become tender. Remove from heat and using slotted spoon remove radishes, shallots, and sage and set aside in a bowl.
3. Return pan to heat, add 2 tbsp. oil. Add remaining shallots and sage and fry until shallots are tender, about 2 minutes. Add potatoes, sprinkle 1 tsp. of salt and pepper, then stir to combine. Fry, stirring occasionally until surface of potatoes are browned, about 8-10 minutes. While potatoes are frying, combine ketchup, soy sauce, and about 3 tbsp. of water in a small bowl. When potatoes are nearly done frying, pour mixture into pan, stir to mix and combine. Fry another 30 seconds or so. Remove from heat.
4. Place radishes from step 2 on top of the potatoes. Arrange tomato slices on top of the radishes. Sprinkle cheese on top. Cover (if you don’t have a lid, cover with seal with foil) and bake for about 15 minutes. Uncover and continue to bake another 5 minutes.
5. Meanwhile toast pine nuts in a frying pan over medium heat until lightly tanned. Place into a bowl and set aside. When potatoes are done baking, remove pan from oven and sprinkle pine nuts on top. Drizzle lemon juice over the potatoes and serve. (Additional sage sprig or parsley can be used for garnish.)