Randy Mayor; Melanie J. Clarke

Add sophistication to a weeknight meal with a sizzling main dish. (Serves 4)
Italian Ribeye Steak
Roasted red potatoes with parsley*

Steamed green beans

March 03, 2010

* Preheat oven to 400º. Place 6 cups quartered red potatoes in a large bowl. Drizzle potatoes with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon kosher salt; toss to coat. Arrange potato mixture in an even layer on a baking sheet. Bake at 400º for 40 minutes or until tender, turning once. Toss potatoes with 1/4 cup chopped fresh flat-leaf parsley.

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