Potatoes roasted with fresh rosemary is a classic combination. While they roast, the smell of rosemary in the kitchen is intoxicating. With peppery watercress on hand, I decided to make a warm potato salad with the buttery roasted fingerling potatoes with rosemary. And to add a lovely creaminess I dolloped crumbles of Roquefort cheese on top, and finished it all off with a light lemon-Dijon vinaigrette for tang.
(To view this recipe, click on the blue title of the blog post above*)
Fingerling Potato, Roquefort & Watercress Salad
Ingredients:
- ½ lb. fingerling potatoes, halved lengthwise
- Olive oil
- 2 Tablespoons fresh rosemary, chopped
- Salt and pepper
- 4 cups watercress
- Roquefort cheese
- For the vinaigrette:
- 1 teaspoon Dijon mustard
- Juice of 1 lemon
- Salt and pepper
- 2 Tablespoons sherry vinegar
- 3 Tablespoons olive oil
Directions:
- Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment and spray generously with cooking spray. Arrange the halved potatoes on the baking sheet and drizzle with oil; season with 1/2 teaspoon salt and 1/4 teaspoon of pepper, along with the chopped rosemary. Roast for 25-30 minutes or until tender.
- Whisk all of the vinaigrette ingredients together until emulsified. Adjust seasonings to taste.
- Top the watercress with the cooked potatoes, the crumbled cheese and a drizzle of the vinaigrette.
Tagged: blue cheese, Dijon mustard, Dijon vinaigrette, fingerling potatoes, fresh rosemary, lemon juice, potatoes, Roquefort cheese, rosemary, rosemary potatoes, Salad, watercress
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