Greek Potatoes with Lemon Vinaigrette
Tossed with a light, lemony vinaigrette, these potatoes travel well and are best served at room temperature.
Ingredients:
3 pounds baby Yukon Gold potatoes, cut into wedges
1½ cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
½ cup chicken stock or broth
Method:
1. Preheat oven to 425°. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
2. Toss potatoes with ½ cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool to room temperature.
3. Divide potatoes equally among plates. Drizzle some of the reserved lemon vinaigrette over potatoes before serving.
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Greek Potatoes with Lemon & Feta
The trick to the wonderful depth of flavor in this recipe is marinating the feta cheese in lemon juice while the potatoes bake!
Ingredients:
4 cups fingerling potatoes, cut into cubes
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
½ cup feta cheese, crumbled
3 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Lightly grease a large baking sheet with oil.
2. In a large bowl toss potatoes with oil, thyme, oregano salt and pepper. Spread out on baking sheet and bake until potatoes are tender 30-35 minutes.
3. Meanwhile, marinate the feta in the lemon juice and parsley. Remove potatoes from oven and toss with the lemony feta right in the pan; cook 5 more minutes. Serve immediately.
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Grilled Asparagus & Potatoes with Preserved Lemon Vinaigrette
Tossed with fresh parsley and lemon vinaigrette, this spring side boasts a lovely smokiness from the grill.
Ingredients:
1 pound asparagus stalks, trimmed of tough ends
1 pound fingerling potatoes, washed, scrubbed and cut in half
¼ cup olive oil
¾ cup preserved lemon vinaigrette (see recipe)
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat a charcoal or gas grill, brush grate lightly with olive oil. On a large sheet pan, spread out asparagus and potatoes. Drizzle with olive oil and season generously with salt and pepper.
2. Over medium heat, grill asparagus and potato halves (cut side down) until tender and just slightly charred, about 8-10 minutes, turning and flipping as needed.
3. Remove from the grill and transfer to a serving platter. Toss with the preserved lemon vinaigrette and fresh parsley, seasoning with more salt and pepper, as needed.
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Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Ingredients:
1½ pounds fingerling potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L mushroom duxelles
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
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Smoky Potato Salad with Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets a hit of smoky-sweet flavor courtesy of crispy bacon and barbecue sauce.
Ingredients:
4 pounds fingerling potatoes
½ pound bacon
1¼ cups mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons sherry vinegar
2 celery ribs, diced
1 small red onion, diced
¼ cup chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
4. Add the celery, red onion and parsley to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and then serve at room temperature.
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Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.
Ingredients:
3 pounds baby red potatoes, cut into 1-inch pieces
â…“ cup coarsely chopped fresh cilantro
â…“ cup coarsely chopped fresh chives
â…“ cup coarsely chopped fresh dill
¾ cup well-shaken buttermilk
½ cup plain Greek yogurt
â…“ cup mayonnaise
â…“ cup finely-chopped scallions (green parts only)
3 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more as needed
Black pepper
Method:
1. Place 1½ to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
2. Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
3. Place the cilantro, dill, and chives in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
4. Add the buttermilk, yogurt, mayonnaise, scallions, garlic and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
5. Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.
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Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerling potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.
Ingredients:
6 Meyer lemons
â…“ cup kosher salt
â…” cup fresh lemon juice
Method:
1. Scrub lemons and dry well. Quarter lemons lengthwise.
2. Toss the lemon wedges with the salt in a bowl and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press the lemons to fit. Add lemon juice and any remaining salt that might be left in the bowl. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to the refrigerator for 3 weeks or until rinds are soft. Rinse before using.
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Meyer Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Ingredients:
4 tablespoons freshly-squeezed Meyer lemon juice
1 teaspoon Meyer lemon zest
3 tablespoons honey
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
1 garlic clove, pressed
¾ cup olive oil
Sea salt and fresh ground pepper
Method:
1. Whisk together lemon juice, zest, honey, parsley, mustard and garlic in a small bowl.
2. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or chill for a later use. If chilled, allow vinaigrette to come to room temperature again, then whisk again to combine.
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Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Ingredients:
¾ pound green beans, trimmed
1 pound baby red potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, oregano and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)
Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.
4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.
Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or sweet peppers! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.
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Roasted Broccolini with Preserved Lemon Vinaigrette
Accented with our lemon vinaigrette, this bright dish is wonderful topped with a grating of our Vecchio cheese.
Ingredients:
1 pound broccolini
1 ½ tablespoons olive oil
2 garlic cloves, minced
Sea salt and fresh ground pepper
Farm & Larder preserved lemon vinaigrette
Grated Vecchio cheese (optional)
Method:
1. Preheat an oven to 350°F. Wash and trim broccolini.
2. In a fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the garlic and cook, stirring constantly, until lightly golden, about 1 minute. Add the broccolini, salt and a few grindings of pepper. Cook, stirring often, just until the color of the broccolini deepens, about 1 minute more.
3. Scrape the contents of the pan into a baking dish, add the remaining ½ tablespoon olive oil and turn to coat. Transfer to the oven and roast until the broccolini is tender-crisp, 10 to 12 minutes. Transfer to a platter and drizzle with preserved lemon vinaigrette and top with cheese if desired.
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