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whole food ~ well made

roasted potatoes with kale and vinaigrette from lynnecurry.com.

Liven Up Roasted Vegetables with a Rousing Vinaigrette

I’m from Irish stock. Carroll is my middle name. So while there are good reasons to sit down to a corned beef and cabbage supper, this day is really more about potatoes–Ireland’s staple food.

Besides the fact that things have been getting a little meaty on Forage lately, I decided to return to my vegetarian roots with a supper combining potatoes with torn kale leaves–because, green.

And these early spring greens are what we have to work with for a few more weeks.

A platter of roasted potatoes and kale with walnut mustard vinaigrette from lynnecurry.com.

I also happen to have a crate of local red gold potatoes that need using up before they get too wrinkly. {Have you noticed all of the new varieties in the supermarket, including the fingerlings and the tiny white and red potatoes? They would be great to use in this recipe.}

A shot of VINAIGRETTE

For months now, I’ve been treating vegetables such as cauliflower, Brussels sprouts and parsnips to tasty dressings of oil and an acid–lemon juice, apple cider vinegar, balsamic, champagne vinegar or sherry vinegar {my fave}.

This recipe for roasted sweet potatoes and parsnips with caper vinaigrette by Ottolenghi likely started it all some time ago.

Ever since, I’ve discovered that you can apply the vinaigrette of your choosing before, during or after roasting for different effects. Earlier in cooking the veggies absorb more of the flavors, almost like a marinade.

Dress any vegetable–like roasted potatoes–with oil + acid for alluring vegetarian mains & dramatic side dishes.

Roasted potatoes with kale and mustard walnut vinaigrette on a platter from lynnecurry.com.

For this recipe, I wanted the potatoes to be crisp, so I roasted them the usual way with olive oil and sea salt. Afterwards, I  tossed them with this whole grain mustard and walnut vinaigrette hot out of the oven.

The heat from the potatoes warmed the dressing and wilted the kale while heightening all of the flavors and aromas. Roasted potatoes with intrigue!

You might think of it as a warm roasted potato salad. And I have to admit that this recipe does bear some resemblance to the potato salads from the German part of my ancestry, especially the whole grain mustard.

But while you can serve these roasted vegetables at room temperature, this is a hearty main that, like the potato itself, deserves to be adored all on its own merits.

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roasted potatoes with kale and vinaigrette from lynnecurry.com.
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Roasted Red Potatoes with Kale and Mustard-Walnut Vinaigrette

This is a vegetarian main dish that is warming, zingy and loaded with textures from the roasted potatoes, fresh kale and toasted walnuts. Use small red or white potatoes or fingerlings. It makes a satisfying vegetarian entree on its own for lunch or with a bowl of soup for supper. As a side, it is a great compliment to roast chicken.

Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Lynne

Ingredients

  • 2 pounds red potatoes, well scrubbed
  • 2 tablespooons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 2 cups baby kale or torn kale
  • 3/4 cup walnut pieces, toasted
  • 1/4 cup parsley, coarsley chopped

For the dressing:

  • 1 large shallot, minced
  • 4 teaspoons whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons walnut oil or use olive oil
  • 1/8 teaspoon sea salt
  • pinch black pepper, plus additional for serving.

Instructions

  1. Preheat the oven to 400 degrees F. Dice the potatoes into bite-size pieces, about 3/4-inches at most. Toss them in a mixing bowl with the olive oil and the salt and spread them in a single layer on a baking sheet.

  2. Roast the potatoes until they are nicely browned, 30-35 minutes. You'll hear them sizzling but stir them just once or twice for best browning.

  3. Meanwhile, make the dressing by whisking the shallots with the mustard and the vinegar until thick and well blended. Add the olive oil and walnut oil and whisk vigorously until blended. Add the salt and pepper and taste for seasoning.

  4. As soon as the potatoes are done, toss them in the bowl with the kale and 3/4 of the dressing. Toss well and add the walnuts and parsley. Taste and add more dressing to taste. Serve with freshly ground black pepper.

 

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