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Green potatoes show St. Patrick's Day spirit

BY ELIZABETH KARMEL Associated Press

Until I moved to Chicago, St. Patrick's Day wasn't a big event for me. But that first year, I was stunned by the site of what locals took for granted - a boat slowly traveling the Chicago River depositing a rich green dye into the water. It was amazing to see the water turn emerald.

Thereafter I understood: St. Patrick's Day is taken seriously in Chicago.

Since then, I've created recipes for getting in the mood, including a flank steak marinated in Guinness.

But this year, I decided to focus on that other staple of the Irish diet, the potato. And in honor of Chicago, I made it a "green" potato recipe.

The potatoes also are just as good served cold the next day, so refrigerate leftovers and serve with sandwiches for a new take on potato salad.

Roasted "Green" Potatoes

Start to finish: 1 hour (15 minutes active)

Servings: 6

24 small red potatoes, halved

2 tablespoons olive oil

1 teaspoon kosher salt

For the sauce:

4 cups lightly packed chopped curly parsley (1 to 2 bunches)

2 cups fresh basil (or blend of fresh herbs)

3 to 5 cloves garlic, minced

1 teaspoon kosher salt

1⁠2 teaspoon ground black pepper

1⁠2 teaspoon red pepper flakes

2 tablespoons minced shallot or onion

3⁠4 cup olive oil

1⁠4 cup lemon juice

Heat a gas or charcoal grill and set for indirect medium heat grilling. Alternatively, heat the oven to 350 F.

Place potatoes in a large bowl or large zip-close plastic bag. Drizzle with olive oil and toss to coat. Sprinkle with salt and toss to coat evenly.

If cooking on the grill, place potatoes directly on the cooler side of grill. If cooking in the oven, set a wire rack over a rimmed baking sheet and place potatoes on rack. Cook for 40 to 50 minutes, or until potato skins are lightly puffed. You do not need to turn the potatoes during cooking.

Meanwhile, prepare sauce. In a blender or food processor, combine all ingredients and pulse until chopped well, but not liquefied.

For a blender, it's best to start with the liquid ingredients and end with the parsley.

As soon as potatoes are done, transfer them to a serving bowl. Drizzle sauce, about 1⁠4 cup at a time, over potatoes and toss well to coat. Serve immediately or chill and serve cold.

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