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.
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.
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.
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.
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.
Copyright 2021 Lynne Curry