Tender, roasted potatoes topped with a bright lemony vinaigrette—who could resist a serving of this flavor combination? I love fingerling potatoes for their size and buttery texture; perfect when roasted, these lovely potatoes have just the right amount of starch to their make up.
The seasoned potatoes, ready to be roasted
I keep a jar of homemade preserved lemons in my fridge for a variety of uses. Whether for a Moroccan-inspired chicken tagine, an add-in to fluffy basmati rice pilaf, or in this case, a quick and flavorful vinaigrette, the skin of these tart lemons add a uniquely bright and slightly briny taste to just about any dish. Available in specialty cooking stores, preserved lemons are also easy to make at home. Here is the recipe I love to use, courtesy of Bon Appétit magazine: (http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/sunshine-in-a-jar/?slide=1)
(To view this recipe, click on the blue title of the blog post above*)
Roasted Fingerling Potatoes with Preserved Lemon Vinaigrette
Ingredients:
- 2 lb. fingerling potatoes, halved lengthwise
- 1 Tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- For the vinaigrette:
- ¼ cup preserved lemon rind, minced
- 2 Tablespoons Italian parsley, chopped
- 2 garlic cloves, minced
- 3 Tablespoons extra virgin olive oil
- Pinch of salt and pepper
- Pinch of crushed red pepper flakes
Directions:
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. Place the halved potatoes in a single layer on the baking sheet. Drizzle them with oil and season with the salt and pepper.
- Roast the potatoes for 35 minutes or until tender. In the meantime, make the vinaigrette. Place all of the vinaigrette ingredients in a small mixing bowl; whisk together and spoon over the roasted potatoes.
Tagged: fingerling potatoes, garlic, parsley, potatoes, preserved lemon vinaigrette, preserved lemons, red wine vinegar, roasted potatoes, side dish, vegetarian
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