Trader Joe's sells these Teeny Tiny Potatoes. They scream, "Roast Me!' And I'm obedient, so I do. I planned on serving them with a green salad but then decided last minute to serve the hot potatoes on top of the salad. Dr. Gooch sang my praises (or was it those of the potatoes?). This is great as a light lunch or a side to fish or soup.
MIXED GREEN SALAD WITH BUTTERMILK DRESSING AND WARM POTATOES
1 lb small potatoes (like fingerling or baby red)
3-4 Tbls Olive Oil
1-2 Shallots, sliced in rings (this is more for flavor)
salt and FGP
Mixed Greens, two large handfuls should do it
1 Cucumber, peeled (unless you're using an english cuc) seeded and cut into sticks
FOR THE DRESSING
1 Cup Buttermilk
2 Tbls good mayonnaise
1 tsp Salt
2 tsp FGP, coarsely ground
1-2 garlic cloves, finely minced
1 Tbls dried onions (I had them on hand and using dried keeps them from overpowering the dressing)
Preheat the oven to 475 degrees. Slice the potatoes across the top 4-5 times, taking care not to slice completely through. Toss with shallots and olive oil. DO NOT salt them yet.* Roast in oven for 15--20 minutes or until blistering and browning. Watch them, as all ovens cook differently. Once they are done, pull them out of the oven and salt and pepper them.
Meanwhile, mix the dressing. Whisk together buttermilk, mayo, s and fgp, garlic and onions. Allow to sit so the onions rehydrate. Toss just enough dressing to lightly coat greens and cucumber. Serve potatoes warm over cold salad.
*Salting potatoes before roasting them draws moisture out during cooking and inhibits any crisping of the skins.
On a similar note! Planting potatoes is on my to-do list today.