Roasted Fingerling Potato Salad

By Diana Browder, Guckenheimer Executive Chef, Holland Performing Arts Center

Photography by Margaret Davenport

Yield: 4 servings

1 pound fingerling potatoes, cut into even-size pieces
½ pint grape tomatoes
1 teaspoon chopped garlic
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Mint Gremolata Dressing
3 ounces goat cheese (Place goat cheese in the freezer before starting the recipe for easier crumbling)

Bring 4 quarts of water to a boil. Season generously with salt. Add potatoes to water and cook 7–9 minutes until a fork pierces skin easily. Drain well.

Preheat oven to 425°.

Toss potatoes and tomatoes with garlic, olive oil, salt and pepper. Place on sheet pan and roast 12–15 minutes until nicely caramelized.

Toss warm vegetables and dressing together in a bowl. Season to taste with salt and pepper. Crumble goat cheese over the top and serve immediately.

Mint Gremolata Dressing

1½ tablespoons extra-virgin olive oil
1½ tablespoons lemon juice
Zest of 1 lemon
¼ cup chopped green onions
2 whole cloves of garlic, peeled
½ cup fresh parsley
¼ cup fresh mint
Salt and pepper to taste

Place all ingredients in food processor and blend until smooth.

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