Roasted Fingerlings with Pepper Vinaigrette

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Does the thought of soggy potatoes drowning in mayo gross you out?

*raises hand*

I mean, seriously. A lot of the potato salads I’ve eaten have been boring. Soggy, overcooked Russets. Gallons of jiggly mayo. The sad, lone stalk of chopped celery added for random bits of crunch. Salt. Pepper. Boring.

I was asked to contribute to the State Fair of Texas cookbook that the Texas Dept. of Agriculture publishes annually. They requested a side dish. And, although I just spent the previous paragraph outlining my general distaste for traditional potato salad, it was, of course, the first thing that popped in my head when I thought “side dish”. So, why not switch it up, right?

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I used fingerling potatoes in this recipe for three reasons: 1 – color, 2 – the lack of peeling and chopping required, and 3 – they were on sale. You may substitute the fingerlings with other thin-skinned tubers – red/new potatoes, Yukon golds, or even purple potatoes (I bet their earthy undertones would be dreamy in this recipe). You will need to cut larger potatoes into fourths.

I ditched the mayo in favor of a Texas Olive Ranch olive oil based vinaigrette made with three types of peppers: Anaheim, Shishito, and Serrano. With the seeds and ribs removed, the vinaigrette isn’t too spicy. Feel free to sub whatever peppers you have available.

The recipe for the vinaigrette makes more than you need for this recipe. Kept in a tightly sealed jar and refrigerated, you can use it for salads or as a marinade up to one week.

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After I roasted the potatoes and tossed them with the pepper vinaigrette, I stirred in some blistered onions. The smoky, caramelized green onions were a nice addition as was the drizzle of the Mexican Crema, which I’d added toasted cumin to.

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The cool thing about this potato salad is that it can be served hot, cold, or at room temp. It would make a great addition to grilled flank steak. We also enjoyed it with grilled Andouille sausage and as a filling for lettuce wraps with the addition of chickpeas for protein.

You can make this dish ahead of time, up to 24 hours in advance. As with any dish, freshness really counts here, so please do find the freshest peppers you can at the market.

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Roasted Fingerlings with Pepper Vinaigrette

  • Servings: 4-6
  • Difficulty: easy
  • Print

Roasted Potatoes:

1.5 lbs fingerling potatoes

1 T. Texas Olive Ranch Olive Oil

½ tsp. finely ground sea salt

¼ tsp. ground pepper

Pepper Vinaigrette:

              1 Anaheim Pepper, seeded

2 Shishito Peppers, seeded

1 Serrano Pepper, seeded

1 clove garlic, minced

¼ cup cilantro, fresh

¼ cup parsley, fresh

2 T. fresh oregano

¼ cup avocado

2 T. fresh lime juice

2 T. fresh lemon juice or red wine vinegar

2 tomatillos, husks removed, coarsely chopped

½ cup Texas Olive Ranch Olive Oil

Salt and pepper, to taste

 

Toasted Cumin Crema:

              ¼ cup Mexican Crema (or ¼ cup sour cream thinned with 2 T. water)

¾ tsp. ground cumin

Garnish:

              4 green onions

½ tsp. Texas Olive Ranch Olive Oil

½ cup cherry tomatoes

              DIRECTIONS:

  1. Preheat oven to 425 degrees. Set aside a large serving bowl.
  2. In a medium bowl, combine all ingredients for Roasted Potatoes.
  3. Roast potatoes, stirring every ten minutes, for about 25 minutes or until fork tender.
  4. Meanwhile, combine all ingredients from the Anaheim pepper through the tomatillo in the bowl of a food processor. If you do not own one, you may use your blender per manufacturer’s instructions.
  5. With the motor running, slowly pour ½ cup Texas Olive Ranch olive oil through the feed chute, until peppers are very finely minced and mixture comes together. Season with salt and pepper to taste. Set vinaigrette aside.
  6. In a small pan over medium heat, toast cumin just until fragrant. ***You may certainly skip this step, but toasted cumin adds an interesting smoky flavor to the potatoes.
  7. Mix toasted (or untoasted) cumin to Mexican Crema or thinned sour cream; stir until blended.
  8. Set oven to broil. Toss green onions with ½ tsp. olive oil. Broil 1-3 minutes, turning every minute, until blistered. Slice into 1” pieces.
  9. In your large serving bowl, toss your roasted potatoes with ¾ cup Pepper Vinaigrette and cherry tomatoes. Drizzle with Cumin Crema and top with blistered green onions. Serve warm, cold, or at room temperature.

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