- 20 small potatoes
- 1/2 cup of olive oil
- 1 tbl red wine vinegar
- a handful cilantro
- a handful of dill
- 1 chili pepper
- 3 cloves of garlic
the other day i picked up baby white potatoes. i love potatoes, but i really don’t make them that often.
to me, potatoes are more of a stew vegetable, something you roast in the winter with herbs and butter. could it be a summer time side? potato salad. whether it be with mayo or not, its a huge summer time side that everyone has on their menu at least once. but i wasn’t in the mood for potato salad and i didn’t think it really would be a good side to salmon.
i wasn’t completely sure what to do with them, but then remembered a post i had seen by noble pig last week. salt and vinegar potatoes with rosemary. like the chips, but with a roasted potato. i took the idea and went with it. awesome idea and it went over really well.
a new staple in my house? yes. looking for something different to make, try this.
note: the potatoes might break apart, it’s ok, just go with it. some of mine broke off into 5 pieces and i just mushed them together and then poured the sauce over.
- clean and boil your potatoes till fork tender.
- meanwhile in a food processor, pulse all the other ingredients and set aside.
- when your potatoes are done, drain and let cool off for a couple minutes. lay out a baking sheet and line with parchment paper. one by one, with the back of a fork, lightly smash the potato. lay them out on your baking sheet and spoon sauce over each potato. about a tsp per potato.
- cook at 350 for about 20 minutes.
serve and enjoy! what a great idea right? the potatoes went over great, they were gone with in minutes. this is definitely something i would make again, and again. the best part, use any herb you want, what ever compliments the dish your making.
don’t forget the giveaway!