Thursday, May 21, 2009
Roasted fingerling potatoes and herb green salad with house vinaigrette – a quick and easy lunch
Gourmet fingerling potatoes are in the markets right now so I decided to roast them in the oven and serve them with a fresh herb green salad for an easy, light lunch. I used red-yellow fleshed Idaho fingerling potatoes, but there are other varieties available. You can substitute any fresh herb for the rosemary, such as thyme or dill, or use dried herbs de Provence on the potatoes. For the salad I bought organic greens and made our standard house vinaigrette.
It took less than 20 minutes from oven to table. This recipe serves two but could easily be increased for more people. We served it for lunch, but it could also be a substantial salad course at a larger dinner.
Roasted Fingerling Potatoes
Baby fingerling potatoes, about 3 - 4 potatoes per person, depending on their size
Splash of extra virgin olive oil
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
Preheat the oven to 400. Slice the fingerling potatoes in half lengthwise and place on a sheet pan, and then toss the potatoes on the sheet pan with extra virgin olive oil, fresh rosemary, kosher salt and freshly ground black pepper to taste. Roast 10 – 15 minutes, until tender and brown. Remove from oven and serve with tossed herb green salad. Serves 2.
House vinaigrette with herb green salad
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon Dijon mustard
Dash of hot sauce, such as Tabasco
Dash of Worcestershire sauce
Tiny pinch of sugar (optional)
Fresh herb salad greens, such as Earthbound organic blend, or mesclun mix for 2 people
For the vinaigrette, put the first 6 ingredients in glass top jar with lid and shake until well blended.
Toss the greens with enough vinaigrette to moisten, season to taste with fleur de sel salt and freshly ground black pepper. Serves 2.