The current issue of Bon Appetit didn’t speak to me as much as most issues do, but the few recipes I immediately jumped on turned out to be some of the best I’ve tried recently. This Roasted Fingerling Potato Salad was simple to make and yielded a side dish with a real wow factor. Elevating a simple roasted potato to this level is amazing, but doing it with such an easy recipe is even better! My parents loved this potato dish and I’m sure you will too.
Part of what makes this dish visually appealing is slicing the potatoes down the middle the long way. Fingerling potatoes have such a nice shape to them and this type of cut showcases that really well. It’s also a bit unusual so it adds a bit of a wow factor with no effort at all. I also love that cutting them this way gives much more surface area to get a crispy golden roasted edge onto — that’s my favorite part of a roasted potato for sure!
Be sure to coat the cookie sheet with a decent amount of oil to prevent the potatoes from sticking to it. If you’re into a quick clean up (and I’ve never met anyone who isn’t), you can definitely line the cookie sheet with aluminum foil first and coat the foil with oil instead. Just don’t be stingy with the oil if you go that route, because having to peel aluminum foil that got stuck to your potatoes will definitely ruin your enjoyment of this dish.
Oh and the original recipe calls for adding crumbled hard-boiled eggs on top of the potatoes, which I chose to skip simply because I was out of eggs (I have no idea how that even happened). I think they sound like a lovely addition to this dish and will definitely include them the next time I make it. Which, given how much of this I ate last weekend, will probably be very, very soon!
Roasted Fingerling Potato Salad
Adapted from Bon Appetit June 2010
- 3 tbsp olive oil
- 1.5 lbs fingerling potatoes, halved lengthwise
- 2 scallions, thinly sliced
- 1/4 cup fresh Italian parsley leaves
- 1 tbsp apple cider vinegar
- 1 tbsp mustard (with or without grains, your preference)
Preheat oven to 400 degrees. Coat cookie sheet (or foil if using it) with oil.
Toss potatoes with 2 tbsp olive oil and salt and pepper. Lay potatoes out on cookie sheet cut side down in a single layer and roast for about 25 minutes, until cut side is nicely browned. Turn potatoes over and roast until tender, about 10 minutes longer. Adjust salt and pepper to taste.
For dressing: Whisk remaining ingredients together and season with salt and pepper to taste. Serve cold dressing over hot potatoes if eating immediately, or serve dressing on the side and let guests top potatoes themselves.
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These were delicious. I served them with a pork loin cooked over the charcoal grill and the tartness of the dressing really complemented the saltiness of the dry rub on the pork. I heeded the warning about using enough olive oil but ended up erring on the side of oily…then moved them to the drier edges of the pan when it was time to flip them and added a touch more vinegar to the dressing at the finish. I prefer a tangy dressing so that worked out nicely. Also had a few chubbier fingerlings so instead of halving those like the lanky ones, I sliced them lengthwise in thirds so that each piece was about a half inch deep. This had the advantage of yielding two really crispy sides. Don’t leave out the hardboiled egg, it was nice to have a few bits of egg to catch the last of the dressing when you’ve eaten all the potatoes on your plate.