Serves a Crowd
Sauteed Dandelion Greens with Roasted Fingerling Potatoes
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1 Review
lalf
February 12, 2014
It appears that I'm the first to comment on this recipe. As per the Author's Notes, I did make a substitution for the dandelion greens, with baby arugula.
A few things I would have liked to have known, however:
"Heat a sauté pan" over what temperature, medium, medium high, other…?
A few more specifics on some of the ingredients: What size shallots? And are they sliced, diced, whole(!)? Toss the potatoes in how much oil?
A number of ingredients are "to taste." Sometimes that veers more towards concept than recipe. It really can be helpful to know an amount, or at least a range.
Had I sautéed my greens for 3-5 minutes, they would have gone well past the "wilted" stage and would have been exuding liquid. As it was, the squeeze of lemon juice contributed somewhat to the liquid from the greens. My small fingerling potatoes, prepared as stated in the recipe, and separated from each other in the pan, were't crisp after 35 - 40 minutes. They were cooked, somewhat browned and wrinkled — but not crispy. And they did not resemble those in the photo. Also, they became a bit soggy once they were tossed with the greens. It's a shame, as I very rarely have any trouble making recipes. But this just wasn't a success, even with the fresh chopped rosemary I tossed into the potatoes before roasting.
A few things I would have liked to have known, however:
"Heat a sauté pan" over what temperature, medium, medium high, other…?
A few more specifics on some of the ingredients: What size shallots? And are they sliced, diced, whole(!)? Toss the potatoes in how much oil?
A number of ingredients are "to taste." Sometimes that veers more towards concept than recipe. It really can be helpful to know an amount, or at least a range.
Had I sautéed my greens for 3-5 minutes, they would have gone well past the "wilted" stage and would have been exuding liquid. As it was, the squeeze of lemon juice contributed somewhat to the liquid from the greens. My small fingerling potatoes, prepared as stated in the recipe, and separated from each other in the pan, were't crisp after 35 - 40 minutes. They were cooked, somewhat browned and wrinkled — but not crispy. And they did not resemble those in the photo. Also, they became a bit soggy once they were tossed with the greens. It's a shame, as I very rarely have any trouble making recipes. But this just wasn't a success, even with the fresh chopped rosemary I tossed into the potatoes before roasting.
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