Boiled fish potatoes with vermouth, red onions, parsley and a herb vinaigrette.
Why should auburn and Yukon gold have all the fun? Here’s a quick and easy potato recipe, for a side dish or salad, depending on whether you’re serving it warm or cold, with fingerling potatoes or new potatoes.
The approach is simple – quickly cook halved baby potatoes and drizzle over vinaigrette.
First, soak the thinly sliced red onions in the vinaigrette while the potatoes cook. The vinaigrette “cures” the onions and takes some of their crust.
Second, sprinkle the potatoes with dry vermouth once they’re done cooking so the potatoes absorb the wonderful flavor of the vermouth. This is an idea I picked up from Cooks Illustrated years ago and gives great flavor to the potatoes.
Of course, if you want, you can also do without the vermouth. But if you have it, use it!
These potatoes can be served warm, at room temperature, or cold. Chilled, they are perfect for hot summer days.
Fingerling potatoes with herb vinaigrette
ingredients
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2 lb small potatoesor small new potatoes, scrubbed and halved
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1/4 Cup lemon juice
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1/3 Cup Extra virgin olive oil
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1 teaspoon fresh thyme leaves, chopped
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1 teaspoon fresh oregano leaveschopped
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1/2 teaspoon Dijon mustard
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1 teaspoon Salt
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1/4 teaspoon fresh ground black pepper
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1/2 Middle Red onionthinly sliced
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1/4 Cup dry vermouth
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1/4 Cup fresh parsleychopped
method
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Boil potatoes:
Place the potatoes in a medium-sized saucepan and cover them with cold water, about 1 inch. Bring to a boil and add a teaspoon of salt to the water. Reduce heat to a simmer and simmer until potatoes are tender, about 6-8 minutes.
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Make the vinaigrette:
While the potatoes are cooking, prepare the herb vinaigrette. In a medium bowl, whisk together the lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil.
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Add red onions to vinaigrette:
Add the chopped red onions to the bowl with the vinaigrette. This quickly “pickles” the red onion slices.
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Sprinkle the puréed potatoes with vermouth:
Strain the potatoes from the water and place in a large bowl. Sprinkle the vermouth on top and toss to coat. Let the potatoes sit for a minute so they can soak up the vermouth.
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Toss with onions, parsley and vinaigrette:
Gently mix the potatoes with the onions, parsley and herb vinaigrette. Let rest for at least 10 minutes before serving.
Serve slightly warm, room temperature or chilled.
| nutritional information (per serving) | |
|---|---|
| 194 | calories |
| 9g | Fat |
| 25g | carbohydrates |
| 2g | protein |
