Some of the best food in the world combine the simplest ingredients. Take this salad for example. Small new potatoes are roasted in oil and herbs until crisp and then tossed with fresh lemon juice and parsley. Sometimes I serve these potatoes as a breakfast side dish and sometimes I pair them up with a bowl of ranch dip and serve them as an appetizer. So savory. So versatile. So simple.
Rosemary-Roasted Potato Salad
Dinner Party by Jane Freiman
3 medium shallots, peeled
1½ teaspoons fresh minced rosemary leaves
1 teaspoon fresh minced thyme leaves
Salt and ground black pepper
1/3 cup olive or vegetable oil
3 pounds small new potatoes, rinsed and well-scrubbed
Juice of 1/2 medium lemon
1/4 cup minced parsley
1. Adjust oven rack to lowest position. Heat oven to 425 degrees.
2. Mince the shallots and put them in a small bowl with the rosemary, thyme, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and the olive oil; stir well.
3. Quarter the potatoes and pat dry, and put them on a 13 x 10-inch jelly-roll pan. Pour the oil mixture over the potatoes and turn to coat potatoes completely. Roast the potatoes until they are browned and soft when pierced with a knife, turning them several times with a pancake spatula, about 35 to 40 minutes.
4. Cool potatoes to room temperature. Adjust seasoning to taste with salt pepper. Squeeze lemon juice over potatoes, sprinkle with parsley, and toss to mix thoroughly. Serve at room temperature.
Makes 6 servings
1. I like to use Italian parsley in this recipe.
2. The potatoes in the photograph were small, so I halved them instead of quartering them.
3. The cookbook author states, “The salad is most delicious at the point when the potatoes have just cooled to room temperature and some of the edges are still oven-crisp.”