Tiny yellow or red-fleshed potatoes are boiled until tender, smushed a little bit, then drizzled with an herb-infused oil and balsamic vinegar seasoning. The potatoes then get a trip through a hot oven to crisp up.
With a hint of creamy Alfredo sauce and chopped Italian parsley, this potato dish transforms from the traditional to eccellente! Created by Chef Michael Chiarello.
Root vegetables and lentils cook all day in a slow cooker with a mixture of spices to deliver a comforting, vegan-friendly soup perfect for a chilly fall dinner.
