Sides with few ingredients

Kyle’s Kitchen

Ifound some more possible Easter sides, and even better, most of them have very few ingredients.

English Roasted Potatoes

Kosher salt 3 pounds large Yukon Gold potatoes, peeled and 1-1/2 to 2-inch diced 1/2 cup vegetable oil Coarse sea salt or fleur de sel Minced parsley Preheat the oven to 425. Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)

Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil using a large metal spatula and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.

Transfer to a serving platter, sprinkle generously with 1-1/2 to 2 teaspoons sea salt and parsley and serve hot. —kwc— This one sounds delicious to me because I love them both.

Sauteed Asparagus and Snap Peas 2 pounds asparagus 1-1/2 pounds sugar snap peas 2 tablespoons good olive oil Kosher salt Freshly-ground black pepper Re d p eppe r f l a ke s (optional) Sea salt for ser v ing (optional) Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.

Warm the olive oil in a large sauté pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5-10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot. —kwc— And how about a tasty salad.

Tomato Avocado Salad

1/4 cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons) 2 firm, ripe Hass avocados 2 pints cherry or grape tomatoes, halved through the stem ½ cup medium-diced red onion Good olive oil Kosher salt and freshly ground black pepper 3 ounces baby arugula Pour 1/4 cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in 1/2-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again.

In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Taste for seasonings (you want the salad well-seasoned) and serve at room temperature.