Some of the best dinners are made from leftovers! Roast baby potatoes and drizzle them with leftover Tomato and Cannellini Bean Salad. Add some beef or chicken and dinner is served!
Roasted Potatoes with Tomato and Cannellini Bean Salad
Leftovers are the chef’s greatest helper; especially when they are so so good, you have to find a way to use them up. This salad is delicious on its own and drizzled over the potatoes was delicious!
Ingredients
- Depending on the amount of salad left over and the number of people at the table will help determine the amounts.
Each baby potato (20 – 25 grams) raw cooks down to about 15 – 17 grams, approximately 4 CHO each.
Tomato and Cannellini Bean Salad – .041 CHO/GRAM
- ½ CUP = 84 GRAMS
- 3.44 CHO/1/2 CUP
Instructions
- Pre heat oven to 350.
- Half baby potatoes and toss with olive oil, salt and pepper.
- Place potatoes cut side down on baking sheet and roast for 30 minutes until cooked. Turn and broil for a few minutes if you’d like them darker in color.
- Meanwhile barbeque a little steak or some chicken breasts/thighs.
- Plate potatoes and drizzle left over Tomato and Cannellini Bean Salad.
- Garnish with olives if desired.
- So easy!
